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This shrimp egg avocado salad is a gluten-free lunch idea that will keep you filled without any extra carbs. It’s also the perfect appetizer to serve before a meal—I particularly like this in the warmer months because everything tastes so fresh!
Whenever I eat this salad, I feel nourished and satisfied. It’s amazing how something so simple can taste so surprisingly delicious!
Shrimp Egg Avocado Salad
There are so many different layers of flavors and textures in this salad. Even though I prefer to eat it in the summertime, it’s perfect any time of year. You are going to love how everything tastes when you eat it together!
If you really aren’t into seafood, then try this green pea salad with bacon. It’s just as filling but with a creamy dressing and no shrimp.
How To Make Shrimp Egg Avocado Salad
This is one of those salad recipes that you can literally throw together at the last minute. It’s that easy! Here’s exactly how to make it when you’re in the mood for something fresh.
Before you even touch the shrimp and veggies, make the salad dressing. This way, you can set it in the refrigerator and let it chill so all the flavors mix together.
For this recipe, I made a really simple salad dressing with olive oil and lime juice. No other spices! You don’t really need them, the flavors of the avocado, veggies, and shrimp should be enhanced, not covered up.
Next, divide the lettuce mix between 4 large plates. My recipe makes enough salad for a family of 4—and it’s pretty affordable too!
Then, top the lettuce mix with fully-cooked shrimp, sliced avocado, hard-boiled egg, tomato, and thinly sliced onions.
Finally, drizzle the dressing over the salad. Then, sprinkle some salt and pepper on top for the finishing touch! Your salad is ready!
Salad Meal Prep
This is the perfect recipe to prep ahead of time. You’ll save so much time if you store the cooked shrimp, hardboiled eggs, and sliced onions in their own sealed containers in the refrigerator. Then, when you are ready for lunch, just put everything on your salad and drizzle with the dressing. Click here for my review of the meal prep containers I use every day.
Another time-saving tip: use defrosted cocktail shrimp in your salad. You won’t have to devein or cook them, they are ready to go!
What To Serve With Shrimp Egg Avocado Salad
This is a hearty recipe that can be its own lunch. It also makes a colorful side dish too. This is the perfect recipe to take to a party and share with a crowd.
This light salad would taste perfect with a juicy air fried hamburger!
I would also serve this salad with:
More Salad Recipes
If you loved this shrimp egg avocado salad, check out some of my other salad recipes!
These are some of my go-tos:
- Carrot Apple Raisin Salad
- Green Pea Salad with Bacon
- Pomegranate Sweet Potato Feta Salad
- Egg Salad with Bacon
- Roasted Eggplant Tomato Salad
Shrimp Egg Avocado Salad
- 1 lb cooked large shrimp, peeled and deveined, tail-off thawed
- 2 avocados sliced
- 4 hardboiled eggs sliced
- 1 cup cherry tomatoes sliced
- 1 onion sliced
- 5 oz lettuce mix
- 1/4 cup extra-virgin olive oil
- 1 lime squeezed
- Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Whisk olive oil and lime juice in a cup to make a dressing.
- Divide the lettuce mix between 4 large plates. Top with shrimp, avocado, egg, tomato and onion slices.
- Drizzle the dressing over the salad. Sprinkle the salad with salt and pepper to taste.