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Avocado Shrimp Salad – Healthyish Foods

Avocado Shrimp Salad

This avocado shrimp salad with orange cumin vinaigrette is perfect for hot summer days. The shrimp is seasoned to perfection and pan seared until tender. Tossed with fresh cucumber, juicy orange segments, peppery arugula and creamy avocado, this salad recipe is so delicious. Plus, you get the perfect combination of healthy fats and protein, so you’ll feel full and satisfied.
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Ingredients

Shrimp

  • 1 lb. large shrimp , peeled and deveined
  • 2 tablespoons avocado oil, divided
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon lemon juice, fresh squeezed

Salad

  • 1 - 1.5 cups arugula
  • 2 cups English cucumber, diced
  • 2 sml - med avocados, peel pit, and dice
  • 2 sml - med oranges , peeled and segmented
  • 2 tablespoons parsley, chopped small

Orange Cumin Vinaigrette

  • ¼ cup olive oil
  • 1.5 tablespoons rice vinegar
  • 1 tablespoon orange juice, fresh squeezed
  • ½ teaspoon orange zest
  • 2-3 teaspoons honey, depending on how sweet you like your dressing
  • 1 teaspoon Dijon mustard
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Equipment

  • 1 skillet
  • 1 large mixing bowl

Instructions 

How to Make Avocado Shrimp Salad

    Make the Dressing

    • Combine olive oil, rice vinegar, fresh squeezed orange juice, orange zest, Dijon mustard, honey, cumin, salt, black pepper, and red pepper flakes. Whisk until well combined and set aside until ready to use.

    Make the Shrimp

    • Add the thawed shrimp to a large mixing bowl. Pat them dry with a paper towel, then drizzle with one tablespoon of avocado oil and the seasoning blend. The seasoning blend includes, paprika, cumin, garlic powder, salt, black pepper, red pepper flakes. Toss until the shrimp are all well coated.
    • Heat the remaining tablespoon of avocado oil is a skillet. Once hot, add the shrimp. Pan sear the shrimp for 2-3 minutes per side or until they are cooked through. Hit the shrimp with some fresh squeezed lemon juice halfway through cooking. Remove the shrimp from the heat and allow them to cool before adding them to the salad.

    Assemble the Salad

    • Add the arugula, diced English cucumber, diced avocado, segmented orange slices, cooled shrimp, and chopped parsley to a mixing bowl. Drizzle on some of the dressing you can add as much or as little as you desire. I like to lightly dress my salads. Gently toss until everything is well combined. Serve and enjoy.

    Video

    Nutrition

    Serving: 1serving - 1/6th of the salad without dressing, Calories: 105kcal, Carbohydrates: 3g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 626mg, Potassium: 170mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 405IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg