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Shrimp & Avocado Salad Recipe Idea

A refreshing vegan salad featuring marinated tofu “shrimp,” creamy avocado, crisp veggies, and a zesty dressing for a nourishing, high-protein meal.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

Tofu “Shrimp”
  • Firm tofu – 200 g cubed
  • Olive oil – 1 tbsp
  • Lemon juice – 1 tbsp
  • Garlic – 1 tsp minced
  • Paprika – ½ tsp
  • Salt – ¼ tsp
  • Pepper – ¼ tsp
Salad Base
  • Lettuce – 2 cups chopped
  • Cherry tomatoes – ½ cup halved
  • Cucumber – ½ cup sliced
  • Avocado – 1 diced
  • Corn – ¼ cup cooked (optional)
Dressing
  • Olive oil – 1 tbsp
  • Lemon juice – 1 tbsp
  • Maple syrup – 1 tsp
  • Salt – a pinch
  • Pepper – a pinch

Method
 

  1. Mix tofu, lemon juice, garlic, paprika, salt, and pepper in a bowl.
  2. Heat olive oil in a pan.
  3. Add tofu and cook for 4–5 minutes until golden.
  4. Add lettuce, tomatoes, cucumber, corn, and avocado to a bowl.
  5. Add cooked tofu on top.
  6. Whisk olive oil, lemon, maple syrup, salt, and pepper.
  7. Drizzle dressing over the salad.
  8. Toss gently and enjoy.

Notes

Nutritional Values (Per Serving)

  • Calories: 330
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 14 g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 22%
  • Vitamin A: 18%
  • Folate: 20%
  • Potassium: 16%
  • Magnesium: 14%

Additional Notes / Tips

  • Add fresh cilantro for extra brightness.
  • Swap lettuce with spinach for more nutrients.
  • Add chili flakes if you want more attitude.
  • Chill the salad for 10 minutes for a fresher bite.