Shrimp, Avocado & Tomato Chopped Salad

Fresh, vibrant, and protein-packed, this Shrimp, Avocado & Tomato Chopped Salad is everything you want in a light yet satisfying meal. Juicy shrimp, creamy avocado, sweet tomatoes, and crisp vegetables are tossed together in a bright citrus vinaigrette that brings every ingredient to life.

Whether you’re looking for a healthy lunch, a refreshing summer dinner, or an impressive dish for entertaining, this shrimp avocado salad delivers bold flavor with minimal effort. It’s naturally gluten-free, packed with lean protein, and filled with healthy fats — making it both nourishing and delicious.

Let’s dive into why this healthy shrimp chopped salad deserves a spot on your weekly menu.

Why You’ll Love This Shrimp Avocado Salad

1. Balanced & Satisfying

The combination of lean shrimp and creamy avocado creates a perfect balance of protein and healthy fats.

2. Bright & Refreshing

Fresh lime juice and olive oil keep the flavors light and clean.

3. Quick to Prepare

If using pre-cooked shrimp, this salad comes together in just 15–20 minutes.

4. Perfect for Warm Weather

This summer seafood salad is light yet filling — ideal for hot days.

5. Great for Meal Prep

Prep ingredients ahead and assemble just before serving.

The Flavor & Texture Combination

This shrimp tomato avocado salad works because of its contrast:

• Shrimp – tender, slightly sweet, and protein-rich
• Avocado – creamy and buttery
• Tomatoes – juicy and naturally sweet
• Cucumber – crisp and refreshing
• Red onion – sharp and slightly spicy
• Fresh herbs – bright and aromatic

The citrus vinaigrette ties it all together with acidity and richness.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 ½ cups cherry tomatoes, halved
• 1 cup cucumber, chopped
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro or parsley, chopped

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Prepare the shrimp. If using frozen shrimp, thaw completely and pat dry. Chop into bite-sized pieces if large.
2. Dice the avocado. Cut avocados into even cubes and set aside.
3. Chop vegetables. Halve cherry tomatoes, chop cucumber, and finely dice red onion.
4. Combine the salad base. In a large bowl, gently mix shrimp, avocado, tomatoes, cucumber, onion, and herbs.
5. Make the dressing. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
6. Dress the salad. Pour dressing over the salad and toss gently to avoid mashing the avocado.
7. Taste and adjust. Add more lime or salt if desired.
8. Serve immediately. Best enjoyed fresh for optimal texture.

Shrimp, Avocado & Tomato Chopped Salad

A fresh, protein-packed salad made with shrimp, avocado, tomatoes, and a bright citrus dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients

  

Salad

• 1 lb cooked shrimp peeled and deveined
• 2 avocados diced
• 1.5 cups cherry tomatoes halved
• 1 cup cucumber chopped
• 0.25 cup red onion finely diced
• 2 tbsp fresh cilantro chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Prepare and chop all ingredients evenly.
2. Combine shrimp, avocado, tomatoes, cucumber, onion, and herbs.
3. Whisk olive oil, lime juice, salt, and pepper.
4. Pour dressing over salad and toss gently.
5. Serve immediately for best freshness.

Notes

Add avocado just before serving to prevent browning.

Pro Tips for Perfect Results

Use High-Quality Shrimp

Fresh or properly thawed shrimp gives the best texture.

Add Avocado Last

To keep it from browning or getting mushy, add avocado just before serving.

Chill Ingredients

Cold ingredients make this salad extra refreshing.

Adjust Citrus

Taste as you go — lime brightness should enhance, not overpower.

Variations & Add-Ins

Add Corn

Sweet corn adds extra texture and color.

Make It Spicy

Add diced jalapeño or a pinch of chili flakes.

Add Feta

For a Mediterranean twist, crumble in feta cheese.

Turn It Into a Bowl

Serve over quinoa, rice, or mixed greens for a complete meal.

Taco Style

Use as filling for lettuce wraps or tortillas.

What to Serve with This Salad

This avocado shrimp recipe pairs beautifully with:

• Grilled vegetables
• Garlic bread
• Cilantro lime rice
• Roasted sweet potatoes
• Sparkling water with citrus

It can stand alone as a main course or complement grilled proteins.

Make-Ahead & Storage

This salad is best eaten fresh due to avocado’s tendency to brown. However:

• Prep shrimp and vegetables ahead of time.
• Store dressing separately.
• Add avocado and dressing just before serving.

Leftovers can be stored for up to 24 hours in an airtight container.

Nutritional Benefits

This healthy shrimp chopped salad is:

• High in protein
• Rich in heart-healthy fats
• Low in refined carbs
• Packed with vitamins C and K
• Naturally gluten-free

Shrimp provides lean protein while avocado adds fiber and healthy fats for lasting fullness.

Frequently Asked Questions

Can I cook raw shrimp for this recipe?

Yes. Sauté raw shrimp in olive oil for 2–3 minutes per side until pink and opaque.

Can I substitute lemon for lime?

Absolutely. Lemon provides a slightly different but equally delicious brightness.

Is this keto-friendly?

Yes, this salad fits well into low-carb lifestyles.

Why This Summer Seafood Salad Is a Must-Try

There’s something irresistible about the combination of shrimp and avocado. Add juicy tomatoes and crisp cucumber, and you have a dish that feels luxurious yet simple.

This shrimp tomato avocado salad proves that healthy meals don’t have to be boring. It’s colorful, flavorful, and satisfying — everything a great salad should be.

Once you make it, it might just become your new favorite go-to meal.