Shrimp and Avocado Salad


Roasted Shrimp and Avocado Salad

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Keep it healthy and delicious with one of Camila's go-to salads

We love making sure to schedule salads into our meal planning, especially between those heavier and meat-focused dinners. One of our favorite dishes to make is this Roasted Shrimp and Avocado Salad.

We like to make it for lunch and dinner… Either way, it’s a fresh, flavorful, and surprisingly filling meal!


Roasted Shrimp and Avocado Salad

Servings 5


  • Blender


  • 5 tbsp. reduced-fat sour cream, or Greek yogurt
  • 3 tbsp. grapeseed oil or extra-virgin olive oil
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. shallot, chopped
  • 2 cloves garlic, minced
  • 3/4 tsp. dry mustard
  • 1/4 tsp. Kosher salt
Roasted Shrimp
  • 1 lb. raw shrimp, peeled, deveined, and tail removed
  • 2 tsp. extra virgin olive oil
  • 2 tsp. lime zest, finely grated
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. freshly ground pepper, plus more to taste
  • 1 cup frozen corn, defrosted
  • 4 cup romaine lettuce, chopped
  • 3/4 cup red cabbage, finely chopped
  • 3/4 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup assorted cherry tomatoes, chopped
  • 1/2 half fennel bulb, half it again and thinly slice
  • 1 avocado, diced or sliced as you prefer


  • Puree all of the dressing ingredients in a food processor or blender until smooth. Set aside.
  • Preheat oven to 400 degrees F.
  • Toss shrimp with olive oil, lime zest, salt, and pepper.
  • Spread out on a baking sheet and roast in the oven for approximately 10 min. or until shrimp are opaque white.
  • Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, and avocado in a large bowl.
  • Add the shrimp, corn, and dressing; toss to coat.
  • Season with pepper.
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by Camila Alves McConaughey