Summer Favourite – Shrimp & Avocado Salad Recipe

Hi Friends! I’m back with another recipe and this time, I’m here to share with you my all time favourite summer shrimp & avocado salad. I’m going to be honest here, I actually love this salad so much and I pretty much eat this all year round.

This salad contains my 3 favourite ingredients in ANY salad: shrimp, avocado and zucchini. One of the many other reasons why I love this salad is because of this dressing. Personally, I’m not a huge fan of the “Classic Vinaigrette” or “Olive Oil” dressings. This dressing is mainly composed of garlic, onions, freshly squeezed orange and lemon juice. It’s honestly the perfect summer salad AND its healthy!

Please let me know what you guys think of this salad & be sure to recommend your favourite salads!

Print Recipe
Summer Favourite - Shrimp & Avocado Salad Recipe
This is the perfect summer salad that's quick and super healthy served with shrimp & avocado and zucchini with my go-to citrus dressing!
Servings
Ingredients
  • 1 lb shrimp
  • 1 zucchini 1/2 in. cubes
  • 1 avocado sliced
  • 2 bunches romaine lettuce chopped
  • 3 oranges juiced
  • 1 lemon juiced
  • 5 cloves garlic minced
  • 1 white onion diced
  • 2 tbsp avocado oil
  • salt & pepper to taste
  • Parsley Flakes (optional)
Servings
Ingredients
  • 1 lb shrimp
  • 1 zucchini 1/2 in. cubes
  • 1 avocado sliced
  • 2 bunches romaine lettuce chopped
  • 3 oranges juiced
  • 1 lemon juiced
  • 5 cloves garlic minced
  • 1 white onion diced
  • 2 tbsp avocado oil
  • salt & pepper to taste
  • Parsley Flakes (optional)
Instructions
  1. Heat 1 tbsp avocado oil in a pan over low-med heat. Add zucchini and stir until cooked through and beginning to brown, about 10 to 15 minutes. Season with salt and pepper. Set aside.
  2. In the same pan, heat 1 tbsp avocado oil in a pan over low-med heat. Add garlic and onions, sauteeing for 2-3 minutes until onions soften. Add the shrimp evenly onto the pan. Season with salt and pepper and let it cook for 1 minute. Then add 2 cups of orange juice and 1 cup of lemon juice into the pan. Sprinkle parsley flakes (optional) and cover the pan.
  3. Cook until juice starts to boil and shrimp has turned orange. Then set aside.
  4. Assemble the salad with the romaine lettuce. Top salad with zucchini, shrimp + juices, avocado slices. Use the remaining 1 cup of orange juice as additional dressing. Enjoy!

That’s it from me! Hope you guys enjoy this recipe. Feel free to also follow along my Instagram page where I update daily with what I’m up to!

Written by Grace Yeung
Edited by Eden Yeung


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