I have no idea why some people think that a salad can’t be a meal, much less dinner. I love real meal salads, sometimes involving lettuce, and sometimes (like this one), not a leaf in sight. Think about this: every forkful involves a variety of colors and tastes and textures, there is density to the situation, and you get to kind of keep hunting for that great bite, which evolves and ebbs and flows and…I know, I’m a little bit of a salad nerd, but I really am ok with that.

This is a very healthy main course salad and an easy summer meal. Protein from the beautiful shrimp, which are simply poached in this recipe, would also be great with grilled shrimp or sautéed shrimp. That good kind of fat from the avocados. Fresh everything else all over the place.

The shrimp salad is a great main course, and if you buy precooked shrimp, it’s a no-cook summer meal. It’s great all on its own with no sides, or if you want to make a little summer salad buffet, try pairing it with macaroni salad, potato salad, and chicken and avocado salad (all pictured in a pretty little grouping below!

Summer Shrimp and Avocado Salad: If you start with precooked shrimp, this beautiful and satisfying salad can be on the table in 15 minutes!

Ingredients

• Shrimp – I like extra-large shrimp in this salad, but large will work. Frozen works great; just be sure to thaw your shrimp safely.
• Extra-virgin olive oil – The olive oil flavor really comes through in this simple dressing.
• Lemon or lime juice – Both types of citrus work well to add acidity and brighten up this salad.
• Honey – A little sweetness to balance the acidity.
• Red onion – I love the crunch and color that red onions bring.
• Avocado – Try to dice the avocado to approximately the same size as the tomatoes.
• Cherry or grape tomatoes – Add a sweet burst of summery flavor.
• Corn kernels – Cook the corn before adding by boiling or steaming, or go with grilled corn.
• Jalapeño pepper – Remove the seeds if you want a medium spice level, or leave them in for a spicy salad.
• Scallions – Make sure to use both the white and green parts for maximum color and flavor.
• Cilantro leaves – These are optional, but they make a great garnish.

How to Make Shrimp and Avocado Salad

1. Cook the shrimp: If using raw shrimp, boil them in salted water for 3 or 4 minutes until pink and opaque but not rubbery. Drain them from the boiling water and pop them into an ice bath to cool. Then peel and cut, ready to add to the salad.
2. Make the dressing: Mix together the olive oil, lemon juice, onion, salt, and pepper.
3. Assemble: Toss together the cooked shrimp, avocado, tomatoes, corn, jalapeños, and scallions. Coat with the dressing and you are ready to serve, just like that!

Tips and Variations

• You could make this more into a green salad with shrimp, avocado, and veggies by adding some slivered hearts of romaine or baby spinach to this salad.
• Or you could make it into a shrimp and avocado pasta salad. Just add some cooked and cooled pasta.
• For a vegan alternative to this salad, leave out the shrimp and swap the honey for agave. Between the tomatoes, corn, and avocado, vegans won’t even miss the shrimp!
• Oh, and if you are a bacon person, this would be a HELL of a salad to add cooked bacon to. I think that bacon has probably converted more people to becoming salad eaters than anything else on the planet. Other than maybe blue cheese dressing…or croutons. And then we are, in good conscience, not really in salad territory anymore. I mean, we are. If something vegetal is involved, but let’s be real. 

Make Ahead Shrimp Salad

You can make the shrimp one day ahead (you might also consider using the air fryer to make the cooked shrimp to use in this salad). And, you can also make the dressing ahead. You can assemble the salad a few hours ahead, with the exception of the avocado which should be added at the end. There’s no need to plan too far in advance, though, because the salad comes together in just a couple of minutes, and freshness is really key with this one.

Below is a nice collection of summer salads to keep in mind! From the top left, going clockwise: Chicken and Avocado Salad, Easy Classic Potato Salad, this shrimp and avocado salad, Traditional Macaroni Salad.

More Main Course Salad Recipes

• Try a Chopped Chicken and Tomato Salad that features corn, cucumbers, sweet peppers, and feta drizzled with a homemade lemon-thyme dressing.
• The Indonesian Chicken Salad recipe includes a spicy peanut dressing you’ll want to make again and again.
• In spring, the Pasta Salad with Chicken, Green Olives, and Ramp Vinaigrette is the ideal seasonal main course salad.
• Starting with grilled shrimp, this Shrimp Salad with Citrus Dressing is easy and a crowd-pleaser.