15-Minute Shrimp and Avocado Salad

My goal is to eat a salad everyday…but I am already sick of my usual 3 salads (only 3 because I need something I can throw together fast). I found this recipe at WHFoods and changed things around to my liking. It turned out DELICIOUS and it was super quick!


1 lb cooked medium sized shrimp (buy still frozen if possible for freshness), remove tails – or buy them with the tail already removed.
1 medium-sized tomato, seeded and chopped
3 green onions, chopped
1 large clove garlic, pressed
2 TBS fresh lemon juice
2 TBS balsamic vinegar
1 large firm avocado, cut into 1/2-inch cubes
1 TBS chopped cilantro
1 TBS chopped fresh mint
3 TBS chopped Pecans
salt and pepper to taste
pinch red pepper flakes
extra virgin olive oil to taste
1 head small romaine lettuce (I used a mix bag of romaine)


Make sure shrimp is completely unfrozen if you buy it already cooked. Pat it dry with paper towels.
Mix all ingredients, except lettuce, in a bowl. For optimum flavor, marinate in refrigerator for 15 minutes or more. It is still very good served right away if you don’t have the time. Serve on bed of chopped romaine lettuce.
Serves 4

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