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Mediterranean Shrimp and Avocado Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 1 pound (450 g) large shrimp, peeled and deveined (tail on or off)
  • 2 ripe avocados, diced
  • 1 English cucumber, diced (or 2 Persian cucumbers)
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled feta (optional but classic)
  • 2 tablespoons capers, drained (optional for briny pop)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint or dill, chopped (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt and a few cracks of black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple, to balance acidity)
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions
 

  • Pat the shrimp dry. Moisture keeps them from searing well. Toss with olive oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
  • Mix the dressing. In a small bowl or jar, whisk olive oil, lemon zest and juice, garlic, Dijon, honey, oregano, salt, and pepper until emulsified. Adjust salt and lemon to taste.
  • Prep the vegetables. Dice avocado and cucumber, halve tomatoes, slice onion, and chop herbs. Rinse capers and slice olives.
  • Cook the shrimp. Heat a large skillet over medium-high. Add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and just curled. Do not overcook.
  • Assemble the salad base. In a large bowl, combine cucumber, tomatoes, onion, olives, capers, and most of the herbs. Add half the dressing and toss.
  • Add avocado and shrimp. Gently fold in the avocado and warm shrimp. Drizzle with more dressing to coat without drowning the salad.
  • Finish and serve. Sprinkle with feta and the remaining herbs. Taste and adjust seasoning—more lemon, salt, or pepper as needed. Serve right away or chill 15 minutes.