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Shrimp-Tomato-Avocado Salad


  • 2 tablespoons avocado oil or coconut oil
  • 1 pound peeled and deveined raw medium shrimp, patted dry
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1 teaspoon lemon zest, plus 2 Tbsp. fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 3 tablespoons extra-virgin olive oil
  • 2 cups cherry tomatoes (about 12 oz.), halved
  • 1/2 English cucumber (about 5 oz.), chopped
  • 2 tablespoons chopped fresh fat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon fresh thyme leaves
  • 1 medium ripe avocado, chopped
  • 12-16 whole Bibb lettuce leaves

How to Make It

Step 1

Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl.

Step 2

Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp.

Step 3

Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper.