Shrimp, Avocado, and Tomato Salad Recipe

This vibrant and refreshing salad combines succulent shrimp with creamy avocado and juicy tomatoes, making it a perfect light meal for warm weather or a healthy, quick dinner option. Here’s how to put together this delightful dish:


  • 1 lb raw shrimp, peeled and deveined
  • 2 tablespoons olive or avocado oil, divided
  • 1-2 fresh garlic cloves, minced or pressed
  • 2 large avocados, diced
  • 2 cups cherry tomatoes, halved
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 small red onion, thinly sliced (optional)
  • 1 teaspoon honey (optional, for a touch of sweetness)


  1. Cook the Shrimp:
    • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
    • Add the minced garlic and sauté for about 30 seconds, just until fragrant.
    • Add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes per side or until the shrimp are pink and opaque. Remove from heat and let cool slightly.
  2. Prepare the Salad:
    • In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, and sliced red onion.
    • Drizzle with the lime juice and the remaining tablespoon of olive or avocado oil. Add honey if using. Gently toss to combine.
  3. Add the Shrimp:
    • Once the shrimp have cooled slightly, add them to the bowl with the avocado and tomato mixture.
  4. Garnish and Serve:
    • Add the chopped cilantro and toss everything gently to mix. Adjust seasoning with additional salt and pepper if needed.
    • Serve immediately, or chill in the refrigerator for about 30 minutes before serving if you prefer a colder salad.


  • Serving Suggestions: This salad is great on its own or can be served over a bed of greens such as arugula or mixed baby greens for an extra nutrient boost.
  • Protein Variations: If you’re not a fan of shrimp, you can substitute it with grilled chicken, salmon, or even chunks of firm tofu for a vegetarian version.
  • Avocado Tip: To keep the avocados from browning too quickly, make sure they are well coated with lime juice, and try to serve the salad soon after making it.
  • Boost the Flavor: For an extra zing, add a splash of your favorite hot sauce or a pinch of cayenne pepper to the dressing.


Shrimp, avocado, and tomato salad is a delightful blend of flavors and textures that’s both satisfying and healthy. It’s quick to prepare, making it an excellent choice for a busy weeknight dinner or a nutritious lunch that you can look forward to. Enjoy this easy-to-make, refreshing salad anytime you want a meal that’s both delicious and good for you!