Shrimp Avocado Salad

Ingredients

• 2lemons, juiced
• 1lemon, zested
• 30 ml (2 tablespoons)maple syrup
• 15 ml (1 tablespoon)minced garlic
• 10 ml (2 teaspoons)Dijon mustard
• 2.5 ml (½ teaspoon), or moresalt
• 1.25 ml (¼ teaspoon), or morepepper
• 60 ml (4 tablespoons)olive oil
• 454 g (1 pound)cooked prawns, tails removed and cut into thirds
• 1 largeavocado, peeled and diced or sliced
• 473 ml (1 US pint)cherry tomatoes, halved
• 120 ml (½ cup)red onion, thinly sliced
• 750–950 ml (3–4 cups)tender salad greens

Instructions

1. 1

   Mix the dressing

   In a small bowl, whisk together the juice of 2 lemons, the zest of 1 lemon, maple syrup, minced garlic, Dijon mustard, salt, pepper and olive oil. Set the dressing aside.

2. 2

   Dress the greens

   Put the salad greens in a large mixing bowl and toss them with half of the dressing. Arrange the dressed greens on a serving platter or in a bowl.

3. 3

   Toss the salad

   Add the prawns, avocado, halved tomatoes and sliced red onion to the mixing bowl with the remaining dressing. Toss until everything is well coated.

4. 4

   Chill before serving

   Spoon the prawn and avocado mixture over the greens. If time allows, cover and refrigerate for 10 minutes so the flavours can mingle before serving.

What is shrimp avocado salad?

This American-style salad brings together cooked prawns, avocado, tomatoes, red onion and tender leaves, finished with a lemony, slightly sweet dressing. It is a simple combination rather than a dish tied to one particular regional tradition.

The version here works because the creamy avocado and savoury prawns balance the sharp citrus and sweet maple, while the greens keep each serving fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 19g protein, 28g carbs, 23g fat.

The prawns contribute most of the protein, while the maple syrup and vegetables provide carbohydrates. Olive oil and avocado are the main sources of fat. For a balanced plate, serve a portion with extra greens or another non-starchy vegetable.

A bright, balanced dressing

Citrus: Juice from two lemons provides the main tang, while zest from another lemon adds fragrant citrus oils.

Balance: Maple syrup softens the sharpness, and Dijon mustard and garlic bring savoury depth. Whisk in the olive oil to bring the dressing together, then taste and adjust the salt and pepper as needed.

Prepare the prawns and vegetables

Prawns: Use cooked prawns and remove their tails before cutting them into thirds, as specified. This makes them easier to toss through the salad and eat alongside the other ingredients.

Produce: Halve the cherry tomatoes, slice the red onion thinly, and dice or slice the avocado. Keep the avocado pieces intact by folding them in gently.

Dress in two stages

Greens first: Toss the leaves with only half the dressing, then move them to the serving platter. This gives the base flavour without weighing it down.

Topping next: Coat the prawns, avocado, tomatoes and onion in the rest of the dressing before piling them over the greens. The separate toss helps spread the dressing across the substantial ingredients.

Check the texture

The greens should look lightly coated, not saturated, and the tomatoes should remain juicy rather than crushed. Toss the prawn mixture carefully so the avocado keeps its shape.

Since the prawns are already cooked, this recipe needs no cooking stage. Assemble it just before serving, or use the optional 10-minute chill to let the flavours mingle.

Serve it fresh

Serve the salad as a light main or as a side alongside picnic and barbecue dishes. Crusty bread or warm flatbread makes a useful accompaniment for catching any dressing left on the plate.

For a more substantial meal, serve it with a grain such as cooked rice or quinoa, keeping the salad itself as written.

Recipe notes & tips

• Taste the dressing before using it and add more salt or pepper if needed.
• Use ripe but still-firm avocado so it is easy to toss without turning mushy.
• Keep the onion thinly sliced so it mixes evenly through the prawn topping.
• Add the dressing to the greens just before serving to keep them crisp.
• Chill the assembled salad for 10 minutes only if you have time; it is also ready to serve straight away.

Variations

• Add cucumber: Slice it thinly for extra crunch and freshness.
• Use lime: Replace the lemon juice and zest with lime for a different citrus note.
• Bring the heat: Add a pinch of chilli flakes to the dressing.
• Swap the leaves: Use rocket or baby spinach in place of the tender salad greens.
• Add herbs: Scatter chopped coriander or parsley over the salad just before serving.

Common mistakes to avoid

• Adding all the dressing at once: Dress the greens with only half first, then use the rest for the topping.
• Overmixing the avocado: Toss the prawn mixture gently to keep the pieces intact.
• Using warm prawns: Let cooked prawns cool before adding them so they do not wilt the greens.
• Slicing the onion too thickly: Cut it thinly so its flavour does not overpower each bite.
• Leaving the greens dressed too long: Assemble close to serving time to help them stay crisp.

How to store

Store leftovers covered in the fridge and eat within 1 day for the best texture. The greens will soften as they sit, and this salad is best served cold rather than reheated.

Frequently asked questions