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Shrimp and Avocado Salad Recipe

This Shrimp and Avocado Salad Recipe combines plant-based shrimp, ripe avocado, and crisp vegetables for a fast vegan salad with balance.

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Plant-based shrimp – 200 g
  • Ripe avocado – 1 large cubed
  • Mixed salad greens – 3 cups
  • Cherry tomatoes – ½ cup halved
  • Cucumber – ½ cup sliced
  • Olive oil – 1½ tablespoons
  • Lemon juice – 1½ tablespoons
  • Garlic – 2 cloves minced
  • Black pepper – ¼ teaspoon
  • Salt – to taste
  • Fresh cilantro or parsley – 2 tablespoons chopped

Method
 

  1. Heat a pan over medium heat with ½ tablespoon olive oil.
  2. Add plant-based shrimp and sauté for 3–4 minutes until lightly golden.
  3. Season shrimp with salt and black pepper, then remove from heat.
  4. Add salad greens, avocado, tomatoes, and cucumber to a bowl.
  5. Whisk remaining olive oil, lemon juice, garlic, salt, and pepper.
  6. Add warm shrimp to the salad.
  7. Drizzle dressing and toss gently.
  8. Finish with fresh herbs and serve immediately.

Notes

Nutritional Values (Per Serving)

  • Calories: 360 kcal
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 24 g
  • Fiber: 8 g
  • Protein: 26 g

Vitamins and Minerals (Per Serving)

  • Vitamin B12: 30%
  • Vitamin C: 50%
  • Vitamin E: 25%
  • Potassium: 20%
  • Magnesium: 15%

Additional Notes / Tips to Enhance the Flavor

  • Add chili flakes if calm feels suspicious.
  • Include toasted seeds for crunch authority.
  • Serve chilled if elegance feels necessary.
Because salads can be powerful, polished, and never boring.