This veggie-packed, cold shrimp and avocado salad is an ideal weeknight dinner! Quick and easy to make, and oh-so-yummy! Made with a fresh array of ingredients like cucumber, tomatoes, red onion, avocado, and arugula. All tossed in a bright, crave-able lemony dressing (without mayo!). Ready in less than 30 minutes!

Overhead shot of a fresh and colorful shrimp and avocado salad on a pale pink and beige platter. Salad is made of arugula, sliced cucumber, cherry tomatoes, thinly sliced red onion, avocado, chopped shrimp, and fresh parsley.

I dare someone to try and stop me from eating this salad all summer long.

Because it’s happening. Done deal. It’s simply too fresh and delicious not to!

Being from Wisconsin I’ve had my fair share of mayo based shrimp salads, and while I do have a soft spot in my heart for them, this salad is not a typical shrimp salad.

Although it’s just as easy to throw together (takes less than 30 minutes!), it’s made WITHOUT mayo and WITH an abundance of fresh ingredients, all tossed together with a zesty lemon dressing that takes all the flavors to new heights.

A cold shrimp salad that is just perfect for the warmer months.

And because we’re using pre-cooked shrimp (don’t worry we’ll amp up the flavor!) you don’t even have to turn on your oven.

Why you’ll love this shrimp and avocado salad

This yummy salad is:

Made with TONS of veggies
Bright and zingy
Satisfying
A complete meal
Fresh
Crunchy
Easy to throw together
Flavorful
SO tasty!

45 degree angle shot of a fresh and colorful shrimp and avocado salad on a pale pink and beige platter. Salad is made of arugula, sliced cucumber, cherry tomatoes, thinly sliced red onion, avocado, chopped shrimp, and fresh parsley. Next to wooden salad serving utensils and some scattered cucumber and arugula.

Image of a large speckled bowl filled with pre-cooked shrimp, on a light beige background next to various bowls of other salad ingredients.

A medium sized speckled plate filled with chopped avocado. On a light beige background.

Shrimp and avocado salad ingredients

If you’re searching for what ingredients go well with shrimp in salad then look no further. This combination of cucumbers, tomatoes, red onion, and avocado is out-of-this-world delicious and brimming with fresh flavor.

Here’s what you need to make this salad

Cooked shrimp – I love using pre-cooked shrimp for this recipe and marinating it in a little bit of the lemony dressing to help bolster the flavor. You could also cook shrimp any way you prefer before adding it to the salad! Grilled, baked, or sautéed shrimp would all be delicious.
Avocado – Diced or sliced!
Cherry tomatoes – Cherry tomatoes are my first pick because they’re generally very sweet and firm (even when it’s not tomato season). But feel free to substitute another tomato you have on hand.
Cucumber
Red onion
Arugula – Or another tender salad green.
Citrusy vinaigrette dressing – Made with olive oil, lemon juice, garlic, salt, and pepper. Simple but so bright and flavorful!

A small textured bowl filled with the ingredients for the lemony salad dressing.

Close up of a small textured bowl filled with the ingredients for the lemony salad dressing whisked together.

Image of a large speckled bowl of cooked shrimp without tails, cut into thirds.

Image of a large speckled bowl of cooked shrimp without tails, cut into thirds and tossed with a bit of the lemony dressing.

How to make this shrimp and avocado salad

Because you’ll be using pre-cooked shrimp to make this salad it takes little effort besides prepping the veggies and whisking together the lemony dressing!

And don’t worry about the shrimp being bland. By tossing the shrimp with the dressing you give it a welcome boost of flavor thanks to the fresh lemon, garlic, salt and pepper.

Here’s the step-by-step

Remove tails from shrimp and cut into thirds. Transfer to a large bowl or glass tupperware.
In a small bowl combine lemon juice, olive oil, garlic, salt, and pepper. Whisk to combine.
Pour about 3 tablespoons of the dressing over the cooked shrimp (enough to coat) and toss to combine. Transfer shrimp to the refrigerator to marinate while you prep the rest of the salad ingredients.
Add a few big handfuls of arugula or another tender salad green to a large bowl or platter. Top with diced avocado, cherry tomatoes, thinly sliced cucumber, sliced red onion.
Top with marinated shrimp, leaving behind any liquid from the bottom of the bowl, and toss salad with the fresh parsley and desired amount of dressing. Taste and add more salt and pepper as desired.
Serve immediately and enjoy!

Can this shrimp salad be made ahead of time?

You can make parts of this salad in advance. Because it is made with arugula (or another tender salad green), you’ll want to wait to add the greens until just before you’re ready to serve.

If I were to make this recipe ahead of time this is what I would do:

Cut the cucumber, tomato, and red onion and store them in a tupperware in the refrigerator.
Portion out the salad greens and store them in a separate container.
Whisk together the dressing and store it on the counter top (if you’re only prepping it an hour or two before serving), or in the refrigerator. If storing in the refrigerator make sure to let it come to room temperature before adding to the salad as the olive oil will harden in the fridge.
Prep and marinate the shrimp, keeping it separate from any of the fresh ingredients.

Then just before serving, chop the parsley, cut the avocado, and assemble the salad according to the instructions in the recipe!

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Thank you for sharing your kitchen with NK. We’re so grateful you’re here!