Shrimp & Avocado Salad


Shrimp Avocado Salad


  • 8 ounces shrimp peeled, deveined, patted dry
  • 1 large avocado diced
  • 1 small beefsteak tomato diced and drained
  • 1/3 cup crumbled feta cheese
  • 1/3 cup freshly chopped cilantro or parsley
  • 2 tablespoons salted butter melted
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Toss shrimp with melted butter in a bowl until well-coated.
  2. Heat a pan over medium-high heat for a few minutes until hot. Add shrimp to the pan in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute.
  3. Transfer the shrimp to a plate as they finish cooking. Let them cool while you prepare the other ingredients.
  4. Add all other ingredients to a large mixing bowl -- diced avocado, diced tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper -- and toss to mix.
  5. Add shrimp and stir to mix together. Add additional salt and pepper to taste.

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