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Mediterranean shrimp and avocado salad 3

Mediterranean shrimp and avocado salad

Fresh, tasty and bright, this gluten free salad has enough protein and healthy fats to saturate your hunger! Take it to the office for a light lunch!
Course Lunch, Salad
Cuisine Mediterranean
Keyword avocado, healthy, salad, shrimp
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 -4
Author The Hungry Bites


  • 14 – 16 medium-sized shrimp (with their shell and head preferably)
  • 1 bay leaf
  • Water to cover the shrimp
  • Pinch of salt

  • 6-8 leaves of butter lettuce, chopped
  • 1 red bell pepper, chopped
  • 1 avocado, chopped
  • 1/2 onion, sliced
  • 1 persian cucumber, thinly sliced lengthwise with a peeler
  • 1/2 cup dill, chopped
  • 8-10 cherry tomatoes, cut in half

  • 1 – 2 tablespoons lemon juice
  • 5 tablespoons e.v. olive oil
  • 2 teaspoons mustard
  • Salt and pepper to taste


  1. Fill a pot with water and add the bay leaf and a pinch of salt. Bring water to a boil and add the shrimp. When shrimp start to take a pink color drain the water and fill the pot with fresh, cold water to stop the cooking process.

  2. Peel the shrimp and devein them if needed (if you use pre-cooked shrimp, skip steps 1-3).
  3. In a large bowl combine shrimp, butter lettuce, pepper, avocado, onion, cucumber, tomatoes, and dill.
  4. In a shaker, mix olive oil, lemon juice, mustard, salt, and pepper. Shake well to combine and pour over the salad.
  5. Mix well and serve. Eat!

Recipe Notes

This recipe makes 2 servings as a lunch salad or 4 servings as a side salad.