A refreshing and healthy shrimp avocado salad that is mayo-free, perfect for a light lunch or dinner.

Scale

1 pound large shrimp (16–20 count)

peeled and deveined

2 tablespoons olive oil

2 garlic cloves

minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 lemon (about 2 tablespoons)

6 cups romaine or mixed greens

1 cup cherry tomatoes

halved

1 medium cucumber

sliced

½ small red onion

thinly sliced

½ cup Kalamata olives

pitted and halved

½ cup crumbled feta cheese

¼ cup extra-virgin olive oil

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon Dijon mustard

1 garlic clove

finely grated or pressed

½ teaspoon dried oregano

Pinch of salt and black pepper

In a bowl, combine the shrimp with olive oil, garlic, smoked paprika, oregano, salt, black pepper, and lemon juice. Toss to coat and marinate for 15 minutes.
Preheat the grill to medium-high heat. Skewer the shrimp or place them directly on the grill. Grill for about 2-3 minutes per side, or until they turn pink and opaque. Remove from heat.
In a large bowl, combine the greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss to coat evenly.
Top the salad with the grilled shrimp and serve immediately.

For added flavor, consider adding diced avocado to the salad just before serving.

Keywords: Healthy Shrimp Avocado Salad, mayo-free, grilled shrimp salad, healthy recipes, seafood salad