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+ servings
White round plate with avocado and shrimp salad

Avocado Shrimp Salad

This elegant Avocado Shrimp Salad is as quick as it is beautiful. Sliced avocado is shaped into a ring and filled with arugula, sweet cherry tomatoes, mozzarella pearls, and perfectly cooked shrimp. Finished with a tangy lemon Dijon dressing and a sprinkle of chives, it’s a light and impressive dish for any occasion.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Appetizer, lunch, Salad
Cuisine: American

Ingredients
  

Ingredients:
  • ½ large avocado halved, pitted and peeled
  • A small handful of arugula
  • 3 –4 cherry tomatoes sliced in half
  • 3 –4 mini mozzarella balls mozzarella pearls
  • 3 large shrimp cooked, peeled, and deveined
  • ½ tsp chopped chives optional
For the Dressing:
  • ½ tbsp olive oil
  • ½ tsp lemon juice
  • ½ tsp whole grain Dijon mustard
  • Salt to taste

Method
 

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and salt. Set aside.
  2. 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.
  3. Place the arugula inside the center of the avocado ring.
  4. Top the greens with cherry tomatoes, mozzarella balls, and cooked shrimp.
  5. Drizzle the salad with the prepared dressing and garnish with chopped chives, if using.
  6. Serve immediately and enjoy.

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