Avocado Salad with Shrimp – A Fancy 10-Minute Salad You’ll Actually Crave
There are days when I crave something light and beautiful, but not boring. Something that feels like it was made with care, even if it only took five minutes to pull together. This Avocado Shrimp Salad is one of those recipes I make when I want to feel a little fancy without turning on the stove. It’s creamy, fresh, and quietly elegant… the kind of dish that makes you pause for a second and say, “Wait, did I just make this?”
Whether I’m throwing together a quiet solo lunch between shooting recipes or planning a date-night starter that looks impressive with zero fuss, this one always delivers.
And let’s be honest – anything with creamy avocado and juicy shrimp is already off to a good start!
Why I Made This Avocado Shrimp Salad (And Keep Making It)
When I first made this salad, I was trying to use up some cooked shrimp from the night before – nothing fancy, just leftovers in the fridge. I had half an avocado, a lonely handful of arugula, and a few mini mozzarella balls I had opened for another recipe. So,I pulled everything together on a plate more out of practicality than creativity… and then I took one bite. I stopped what I was doing, plated the second serving, and filmed it for Instagram on the spot. That’s the reel you might’ve seen already.
There was something so perfectly balanced in the mix – the buttery avocado, the peppery arugula, the soft mozzarella, and the brightness of lemony mustard dressing. I didn’t expect it to work so well, but that’s the fun of these recipes. It felt elegant without effort. Fresh without needing a farmer’s market trip.
So now it’s here. I’ve tested and retested this salad, and honestly? There’s not much I’d change. But I will show you a few ways to customize it below. Let’s get into it.
Why You’ll Love This Avocado Shrimp Salad
Let me break it down:
- Quick – Like, truly quick. We’re talking 10 minutes from start to finish.
- Simple but fancy – It gives “date night” but only takes a handful of ingredients.
- Healthy but satisfying – Creamy avocado, protein-rich shrimp, and a light dressing keep it balanced.
- Versatile – Serve it as a starter, a light lunch, or part of a romantic dinner.
- Visually stunning – Yes, the colors matter. The greens, pink shrimp, and creamy whites? They pop.
Ingredients You’ll Need (and Why They Work)
Here’s everything that goes into this salad and a few little notes to elevate each part:
Avocado
Use a ripe but firm avocado – one that holds shape when sliced thin. The richness of avocado forms the heart of the salad.
Tip: Slice it thinly and fan it out for a more gourmet look.
Shrimp
I like to use large shrimp, preferably already cooked and peeled. You can boil, grill, or sauté them – whatever you have works.
Tip: If cooking shrimp fresh, season with salt and a touch of garlic or lemon zest.
Cherry Tomatoes
The sweet, juicy burst from halved cherry tomatoes adds freshness and acidity.
Tip: Use colorful heirloom varieties in summer for extra visual appeal.
Arugula
A small handful is enough for this salad. The peppery bite cuts through the richness of the avocado and cheese.
Tip: Massage the arugula with a drop of olive oil if it’s too bitter.
Mini Mozzarella Balls
These bring creaminess and that light chew we love in mozzarella.
Tip: You can slice them in halves for more visual texture or leave them whole for a more classic look.
The Dressing: Lemon-Dijon Magic
This salad dressing is simple, but don’t let that fool you – it ties everything together beautifully!
Dressing Ingredients:
- ½ tbsp olive oil
- ½ tsp lemon juice
- ½ tsp whole grain Dijon mustard
- Pinch of salt
The lemon brightens everything. The mustard adds depth. And the olive oil gives it a glossy finish.
Make it creamy: Add a teaspoon of Greek yogurt for a thicker dressing, especially if you’re serving this as a lunch salad.
How to Make This Avocado Shrimp Salad (Step-by-Step)
This salad is more than just tossing ingredients together- it’s about turning simple components into a plate that feels beautifully intentional. Here’s exactly how I do it:
1. Mix the Dressing
In a small bowl, whisk together ½ tablespoon of olive oil, ½ teaspoon of lemon juice, ½ teaspoon of whole grain Dijon mustard, and a pinch of salt. Set it aside while you plate the rest of the salad. This gives the flavors time to meld together.
2. Slice and Shape the Avocado
Take half of a ripe avocado (peeled and pitted) and place it cut-side down on your board. Slice it thinly – carefully, so the slices stay intact. Then gently fan out the slices into a long line. Starting at one end, curve it around and connect the two ends to form a full circle.
Tip: Do this directly on your serving plate – it looks stunning, and it’s much easier than trying to transfer the ring after shaping it.
3. Fill the Center with Arugula
Once the avocado ring is formed, tuck a small handful of fresh arugula leaves right into the center. The greens will peek through the ring and add volume, texture, and that peppery bite.
4. Add Tomatoes, Mozzarella & Shrimp
Place halved cherry tomatoes and mozzarella pearls over the arugula. Nestle in the cooked shrimp – use 3 or 4 depending on the size and your preference. The contrast of pink shrimp, white mozzarella, and red tomatoes is what makes the salad pop visually.
5. Drizzle the Dressing
Grab your prepared dressing and drizzle it slowly over the top of the salad, making sure you hit a bit of everything – shrimp, greens, and avocado alike. The mustard flecks in the dressing give it that rustic, whole-foods look I love.
6. Garnish (Optional) and Serve
If you’re using chopped chives, now’s the time to sprinkle them on top. They add just the right touch of freshness and color. Serve the salad immediately, ideally with a fork and a smile
How to Customize It
This salad is perfect as-is, but here are a few ways to make it your own:
- Add fresh herbs – A little chopped chives or parsley brings more brightness.
- Swap the shrimp – Try grilled salmon, seared scallops, or even a soft-boiled egg.
- Spice it up – Add a pinch of chili flakes or drizzle with hot honey.
- Add crunch – Crushed pistachios or toasted breadcrumbs go beautifully here.
Perfect for Date Night… or Self-Care
One thing I’ve been leaning into lately is the idea that meals don’t have to be “occasion-worthy” to feel special. This salad reminds me of that. You don’t need to wait for someone else or a holiday to enjoy something elegant. Whether you’re making dinner for two or treating yourself to a slow lunch on a weekday, this salad shows up for you.
I’ve actually served this as a first course for friends, too – layered up on individual plates with a bit of extra dressing on the side. Every time, someone asks, “Wait, what’s in this?”
Storage Tips
This salad is best served fresh, but if you’re prepping ahead:
- Store the dressing separately.
- Keep the avocado uncut until ready to serve.
- Cooked shrimp can be kept in the fridge for 2–3 days.
Avocado Shrimp Salad
Ingredients
Method
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and salt. Set aside.
- Thinly slice one half of the avocado, cut side down. On your serving plate, gently shape the slices into a ring by connecting both ends to form a circle.
- Place the arugula inside the center of the avocado ring.
- Top the greens with cherry tomatoes, mozzarella balls, and cooked shrimp.
- Drizzle the salad with the prepared dressing and garnish with chopped chives, if using.
- Serve immediately and enjoy.
Tried this recipe?
Let us know how it was!More salads:
Arugula & Shrimp Salad With Mango Chili Dressing
Peach, Cherry & Burrata Salad With Prosciutto
Warm Peach And Prosciutto Salad With Burrata
