Mediterranean Lemony Shrimp, Avocado & Tomato Salad

📖 Description:

A fresh, protein-packed Mediterranean salad bursting with flavors of lemony shrimp, creamy avocado, juicy tomatoes, and crisp veggies. It’s a wholesome dish perfect for summer lunches, light dinners, or as a colorful side. The zesty dressing and herbs elevate it into a vibrant, refreshing meal.

🧾 Ingredients for Mediterranean Lemony Shrimp, Avocado & Tomato Salad

• 500g (1 lb) large shrimp, peeled & deveined

• 1 ripe avocado, diced

• 1 cup cherry or grape tomatoes, halved

• 1 small cucumber, diced

• ¼ cup red onion, thinly sliced

• ¼ cup Kalamata olives, pitted & halved

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh basil, chopped (optional)

• Mixed greens (baby spinach, arugula, or romaine) – optional base

For the Marinade/Dressing:

• 3 tbsp olive oil

• Juice & zest of 1 lemon

• 1 garlic clove, minced

• ½ tsp dried oregano

• Salt and black pepper to taste

• Pinch of red pepper flakes (optional)

🍳 Instructions:

1. Marinate the Shrimp:

   • In a bowl, whisk together olive oil, lemon juice & zest, garlic, oregano, salt, pepper, and red pepper flakes.

   • Add shrimp and toss to coat. Let marinate for 15–20 minutes.

2. Cook the Shrimp:

   • Heat a skillet over medium-high heat.

   • Cook shrimp for 2–3 minutes per side until pink and opaque. Set aside to cool slightly.

3. Assemble the Salad:

   • In a large bowl, combine tomatoes, avocado, cucumber, red onion, olives, and herbs.

   • Add the cooled shrimp and drizzle with leftover dressing or fresh lemon juice.

   • Gently toss everything together.

4. Serve:

   • Serve over a bed of mixed greens or enjoy as-is.

   • Optional: Garnish with crumbled feta or a sprinkle of pine nuts.

📝 Notes:

• Shrimp can be grilled, pan-seared, or air-fried.

• For extra flavor, marinate shrimp longer (up to 1 hour).

• Add feta cheese or chickpeas for variation.

• Best served fresh but can be chilled for up to 4 hours.

💡 Tips:

• Don’t overcook shrimp—they become rubbery.

• Use ripe avocado for creaminess but cut just before serving to avoid browning.

• Add a touch of honey to the dressing if you prefer a slightly sweeter flavor.

• To make it a full meal, serve with quinoa or couscous.

🍽️ Servings:

Serves 3–4 as a main, 6 as a side.

🧪 Nutritional Info (Per Serving – Main dish):

(Estimated)

• Calories: 330

• Protein: 25g

• Carbs: 10g

• Fat: 22g

• Fiber: 5g

• Sugar: 3g

🌿 Benefits:

• High in protein and healthy fats (shrimp + avocado).

• Low in carbs – keto and paleo friendly.

• Rich in antioxidants from tomatoes and fresh herbs.

• Omega-3 fatty acids from shrimp and olive oil.

• Vitamin C boost from lemon and tomatoes.

• Naturally gluten-free and dairy-optional.

❓ Q/A:

Q: Can I use frozen shrimp?

A: Yes, just thaw fully and pat dry before marinating.

Q: Can I make this ahead?

A: You can prep everything except avocado and dressing. Assemble just before serving.

Q: What if I don’t eat shrimp?

A: Try grilled chicken, canned tuna, or roasted chickpeas as a substitute.

Q: Can I store leftovers?

A: Best fresh. If stored, keep in an airtight container for up to 24 hours (avocado may brown slightly).