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An overhead view of Grilled Shrimp and Avocado Salad with iceberg lettuce and cherry tomatoes topped with lemon mustard vinaigrette in an oval-shaped dish next to two forks and two bowls
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Grilled Shrimp and Avocado Salad with Lemon Mustard Vinaigrette

Flavorful Grilled Shrimp and Avocado Salad with a wonderfully tangy Lemon Mustard Vinaigrette. A wonderful main dish salad.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Servings: 2 servings
Author: Joanie Zisk

Ingredients

SHRIMP MARINADE

  • 1 cup of shrimp , peeled and deveined
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder

SALAD

  • 4 cups lettuce
  • 1 cup cherry tomatoes
  • 1/4 cup red onion , chopped
  • 1 in avocado , peeled and sliced half with the seed removed

LEMON MUSTARD VINAIGRETTE

  • 1 Tablespoon lemon juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon dijon mustard
  • pinch of pepper

Instructions

  • TO MAKE THE MARINADE
  • Place the shrimp in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and garlic powder. Pour over the shrimp and marinade for about 30 minutes.
  • TO GRILL THE SHRIMP
  • Place the shrimp on a grill at medium high heat. Grill the shrimp for 3-4 minutes on one side and turn the shrimp over and grill for another 3-4 minutes or until the shrimp turn pink. Remove the shrimp from the grill and set aside.
  • TO ASSEMBLE THE SALAD
  • Place the lettuce in a large bowl. Slice the cherry tomatoes in half and scatter the tomatoes over the lettuce. Add the chopped onion.
  • Place the grilled shrimp over the salad. Slice the avocado into strips and add to the salad. Whisk together the vinaigrette ingredients together in a small bowl. Drizzle over salad. Serve.