Name: Mediterranean Shrimp and Avocado Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 12 large shrimp, peeled and deveined; 1 avocado, diced; 1 cup cherry tomatoes, halved; 1 cup cucumber, thinly sliced; 1/4 small red onion, thinly sliced; 1/4 cup kalamata olives, pitted and halved; 1/4 cup feta cheese, crumbled; 2 tablespoons lemon juice; 3 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; 1 tablespoon fresh parsley, chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Juicy shrimp, creamy avocado, briny olives, and crunchy veggies—all dressed in a zesty herb vinaigrette. This Mediterranean Shrimp and Avocado Salad is the kind of meal that makes healthy eating feel indulgent. Perfect for warm weather, light lunches, or as a vibrant side dish, it comes together quickly and doesn’t sacrifice flavor for simplicity.

This salad shines with freshness in every bite. It’s loaded with textures and Mediterranean ingredients that offer natural heart-healthy fats, lean protein, and bold seasoning. Whether you’re meal prepping for the week or hosting a summer gathering, this recipe is a colorful crowd-pleaser.

What Makes This Mediterranean Shrimp and Avocado Salad So Special?

The beauty of this dish lies in its balance. The shrimp are lightly seasoned and pan-seared for a smoky bite, while the avocado lends a buttery richness that plays perfectly against the crisp cucumbers and juicy cherry tomatoes. Kalamata olives add briny depth, and a touch of feta brings just the right amount of creaminess. Toss everything in a lemon-herb vinaigrette and you’ve got a salad that satisfies like a full meal.

Ingredients for the Mediterranean Shrimp and Avocado Salad

Shrimp
The star of the show! Use peeled and deveined shrimp for ease. They soak up seasoning beautifully and add lean protein to the mix.

Avocado
Creamy and rich, avocados provide healthy fats and balance the acidity in the vinaigrette.

Cherry Tomatoes
These add a juicy pop and a hint of sweetness that pairs well with the shrimp.

Cucumber
Cool, crunchy, and refreshing. Sliced thin for texture and freshness.

Red Onion
For a mild bite and color contrast. Slice them thin or soak in water to mellow the flavor.

Kalamata Olives
These salty gems deepen the Mediterranean vibe and add a briny punch.

Feta Cheese
A few crumbles go a long way to add creamy, tangy contrast.

Lemon Juice & Olive Oil
The base of the vinaigrette that ties everything together with brightness and silkiness.

Dried Oregano & Fresh Parsley
Oregano offers a bold Mediterranean herb note, and parsley adds freshness.

Salt & Pepper
Essential seasoning to bring everything into balance.

How To Make the Mediterranean Shrimp and Avocado Salad

Step 1: Sear the Shrimp

Heat a drizzle of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and a pinch of dried oregano. Cook for about 1-2 minutes per side, just until they turn pink and slightly golden. Remove from heat and let them cool slightly.

Step 2: Prep the Veggies

While the shrimp cools, slice your cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain.

Step 3: Make the Lemon-Herb Vinaigrette

In a small bowl, whisk together the juice of one lemon, a generous glug of olive oil, a pinch of salt, pepper, dried oregano, and a sprinkle of fresh chopped parsley. Taste and adjust as needed.

Step 4: Assemble the Salad

In a large bowl, toss the cucumbers, tomatoes, red onion, kalamata olives, avocado, and crumbled feta. Add the shrimp last so they stay intact. Pour the vinaigrette over the top and gently toss everything together to coat evenly.

Step 5: Serve Immediately

Plate the salad on a serving dish or portion into bowls. Garnish with a little extra parsley and a crack of black pepper for a finishing touch.

Serving and Storing the Mediterranean Shrimp and Avocado Salad

This salad is best served fresh, right after tossing everything in the vinaigrette. It makes a fantastic light lunch, a starter for dinner parties, or even a main dish when paired with warm pita bread or couscous. For a little extra crunch, try adding roasted chickpeas on top just before serving.

If you need to store leftovers, transfer them into an airtight container and refrigerate for up to 1 day. Keep in mind that the avocado may brown slightly, and the veggies might lose a bit of their crispness. For best texture, you can store the dressing separately and add fresh avocado just before serving.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just be sure to thaw them completely and pat them dry before cooking so they sear properly.

What can I substitute for feta cheese?

Goat cheese or even small cubes of mozzarella can work well. Or skip it for a dairy-free option.

How can I make this salad more filling?

Try adding a scoop of cooked quinoa or orzo pasta. It blends in well and adds staying power.

Is this salad good for meal prep?

It can be, with a few tweaks. Store the dressing and avocado separately, and toss everything together just before eating.

Can I make it spicy?

Absolutely! A sprinkle of red pepper flakes or a sliced chili can bring some heat to the party.

What kind of olive oil should I use?

Extra virgin olive oil is best for flavor. Choose a high-quality one for a more robust finish.

Want More Salad Ideas with Mediterranean Flair?

If you’re loving this Mediterranean Shrimp and Avocado Salad, you’ll probably want to try these fresh and flavorful dishes next:

Mediterranean White Beans & Greens for a hearty plant-based side.
Creamy Garlic Butter Shrimp Scampi Lasagna if you’re craving shrimp in a rich, cozy twist.
Garlic Parmesan Chicken and Potatoes for a protein-packed dinner option.
Strawberry Crunch Cheesecake Salad if you’re in the mood for a sweet and creamy salad.
Light Lemon Basil Pasta Salad with Chicken when you want citrusy flavor and a satisfying meal in one bowl.

📌 Save this recipe to your Pinterest salad board so you can return to it whenever you’re in the mood for something vibrant and nourishing.

And I’d love to know how your salad turned out. Did you use grilled shrimp or add a spicy twist? Maybe you swapped in chickpeas or used lime instead of lemon?

Share your version in the comments—your creativity could inspire someone else!

For more delicious, fresh, and colorful recipes like this, follow along on Pinterest at Life with Nina.

Mediterranean Shrimp and Avocado Salad

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Salad
Method: Sauté
Cuisine: Mediterranean

Print Recipe

Description

A refreshing, protein-packed salad full of Mediterranean flavors, creamy avocado, juicy shrimp, and a lemon-herb vinaigrette. Perfect for a quick lunch, light dinner, or a crowd-pleasing starter.

Instructions

1. Heat olive oil in a skillet over medium heat. Season shrimp with salt, pepper, and a pinch of dried oregano. Sear for 1–2 minutes per side until pink and lightly golden. Remove and let cool.

2. Slice cucumber, halve cherry tomatoes, thinly slice red onion, and dice the avocado. Optional: soak red onion slices in cold water to mellow flavor.

3. In a small bowl, whisk lemon juice, olive oil, oregano, parsley, salt, and pepper to make the vinaigrette.

4. In a large mixing bowl, combine cucumber, tomatoes, red onion, olives, avocado, and feta. Add shrimp last.

5. Drizzle vinaigrette over the top and toss gently to coat.

6. Serve immediately, garnished with more parsley and cracked black pepper if desired.