We got juicy shrimp, creamy avocado, sweet grape tomatoes, crunchy bell peppers and cucumbers, fresh cilantro all dressed in a scrumptious garlicky and tangy Greek yogurt dressing. Fresh, creamy and so summery shrimp avocado salad.
This shrimp avocado tomato salad is more than just fantastic. It’s creamy without mayo. I kissed goodbye to mayo drenched salads long time ago. I don’t mind a few tablespoons of avocado mayo in healthy egg salad or healthy potato salad once in a while though. As for shrimp, I used medium size pre-cooked from Costco. From where else?!
MY LATEST RECIPESHow to Make Shrimp Avocado Salad
- Thaw cooked shrimp and drain well. You can also use grilled shrimp or cook raw one in a skillet with a bit of oil until pink (don’t overcook).
- Chop vegetables.
- Add Greek Yogurt Dressing ingredients to a food processor or blender, and process until smooth. Pour over all ingredients in a large bowl and mix gently to combine.
- Serve chilled. You can serve this shrimp avocado tomato salad with extra greens like butter lettuce. Gives the salad a nice crunch and extra nutrition. Enjoy!
Shrimp Avocado Salad
Shrimp Avocado Salad with tomato, cucumber, bell pepper and tasty, healthy and simple Greek Yogurt Dressing without mayo.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 7 servings
Ingredients
- 1 lb cooked frozen shrimp or 12 oz thawed & drained, cut in halves
- 1 cup grape tomatoes, cut in halves
- 2 medium bell peppers, coarsely chopped
- 2 medium avocados, cubed
- 1/2 long English cucumber, cubed
- 1/2 cup cilantro, finely chopped
Greek Yogurt Dressing:
- 1/2 cup Greek yogurt, plain
- 2 tsp raw apple cider vinegar
- 1 tiny garlic clove
- 1/3 tsp salt
- Ground black pepper, to taste
Instructions
- Add Greek Yogurt Dressing ingredients to a food processor or blender, and process until smooth. Set aside for flavours to “marry” each other.
- In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.
Store: Refrigerate covered for up to 2 days (dressed is OK).
Did you make this recipe? Please give it a star rating in the comments.
Yum Yum Yum!
★★★★★
Delicious flavours!
★★★★★
Don’t know who developed your site, but it’s very good! Very clean and easy to read with good photography. I also love the print function for your recipes! It works better than any other I’ve ever come across so far–much better than the one found on AllRecipes.com. Beautiful color photo, clean space, crisp, and nice to look at and read! Very good. Thanks!
Thank you! My husband did, I will pass on your compliments. We are working on redesign this year to make it even more user friendly.:)
just made this salad for the first time today and I thoroughly enjoyed it. Prepared a Greek theme meal and it fit perfectly. I will make again on any evening
I made this recipe today used fresh squeezed lemon juice instead of the vinegar and added some mint leaves Fantastic Recipe Thank You!! 🙂
You are welcome, Ed. Great subs. Whatever you have on hand works. I mean whatever makes sense.:)
Found this one on Pinterest. Clicked through to your site to let you know my family thought this was awesome as did I. A lot of chopping, but no cooking! And the dressing was so light, which my mother-in-law gave her approval on 😉
Thank you for letting me know and Yay! My mother in law lives very far away but I understand what you mean. Mine says hemp products make her blood pressure go up. So I get it lol.
This salad is absolutely gorgeous, Olena! I’m pinning it right now to make this week! Lovely photos, too!
Thank you very much, Caroline! I should find local sustainable shrimp and make it again too.
I just made to take to a potluck lunch. It is so good. Love that dressing.
How is this when made a day ahead?
Absolutely fine. There might be some juices at the bottom which you can drain. I keep this salad in a fridge for a few days.
Oh my, this salad was divine. The dressing I think I could just eat with a spoon – and the best is I could if I wanted without any guilt! This may be my new go to in a pinch dinner. Thank you!!
Fantastic recipe and great read!
Oooh! This looks really tasty! I think I’ll need to try this recipe out before I change my diet to a plant-based diet. I’m pescetarian right now but am transitioning slowly… 🙂
Oh my, you are brave! I recently came to a conclusion I could never be a vegetarian, not to mention vegan. Although I have vegetarian days.
This looks divine! Perfect healthy salad recipe!
You made me lol, Olena. I don’t do camping either and thankfully neither does my husband! Beautiful salad. Pinned!
Camping is fun. I guess in small amount and at different stages of life. NOT with 2 little kids on a regular basis. And no cleaning the trailer. I had a dream last night – all of us in a truck, pulling trailer, kids in the back with pillows and me holding a box of spinach. Living a dream LOL.
Have you actually made the salad and tried it? Or do you just post non-sequotor comments on all the recipes? If you have tried it, how do you like it….please let the readers know, thank you! C
Char, I created this recipe and if I didn’t like it, I wouldn’t have posted it. Enjoy!
I am so making this for lunch tomorrow. Looks delish! Thanks for sharing.
I’m coming over then.:) You will have a great lunch, enjoy! And leftovers keep well for a day or two even with a dressing.
I hate gravel in my bed and dirty feet. But we found a camp ground that looks better than 3 star hotel, actually enjoyed camping for the first time last year 🙂
I’ll go to that campground, once a year, with my tent, for 1 night, but no trailer in my life anymore! The problem was the freaking trailer, not the campground. 😀 We camped 6 times last year. I thought I would die from packing and cleaning. Trailer is just not my thing, I guess.
It’s been a long time since we’ve had shrimp but now I want to get some and make your salad. It looks so good.
Hey, Norma. Long time no see.:) We don’t eat shrimp often either. I guess the price and my husband is scared of cholesterol.:)