Shrimp and Avocado Salad

Shrimp and Avocado Salad

Quick and easy to toss together and perfect for lunch or a light dinner. We like to serve this with our homemade tomato soup.
Prep Time 10 minutes
Course Brunch, Lunch
Servings 4



  • large head of romaine lettuce
  • 1 pound large cooked shrimp
  • 2 large ripe avocados cubed
  • 2 lemons (quartered)
  • parsley


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  • In small mixing bowl whisk together olive oil, balsamic vinegar and seasoning.
  • Add chopped romaine lettuce to 4 salad plates. Top with shrimp, avocado and lemon wedges on the side
  • You may either pour the dressing over the salad or serve with just lemon wedges, salt and pepper.
  • Add a spring of parsley and serve.

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