Fresh Spring Salad with Shrimp

Name: Fresh Spring Salad with Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 4 cups mixed greens (arugula, spinach, lettuce); 1 avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh herbs for garnish (e.g., parsley, cilantro)

Highlighted under: Seasonal Meal Recipes

I love making this Fresh Spring Salad with Shrimp as it perfectly captures the vibrant flavors of spring. With tender shrimp, crisp greens, and a zesty dressing, it’s light yet satisfying. I appreciate how easy it is to prepare, making it a go-to for a quick weeknight dinner or a refreshing lunch. This salad not only looks beautiful on the plate but also allows the fresh ingredients to shine through, offering a delicious taste of the season. Let’s dive into this delightful recipe together!

Created by

Emily

Last updated on 2026-02-05T15:13:28.255Z

When I first made this Fresh Spring Salad with Shrimp, I was amazed at how nicely the flavors melded together. The key was to use fresh herbs and a bright citrus dressing, which really elevated the dish. As I mixed everything, I could already tell this would be a favorite!

Over the years, I’ve experimented with different ingredients, but the classic combination of shrimp, avocado, and greens always stands out. I recommend adding a touch of chili flakes for a bit of heat, which really brings the salad to life!

Why You'll Love This Salad
Crisp, fresh ingredients that evoke the season
Tender shrimp adds a delightful protein boost
Zesty dressing ties the flavors together perfectly

Choosing the Perfect Shrimp

When it comes to shrimp, freshness is key. Opt for wild-caught shrimp whenever possible, as they tend to have a superior flavor compared to farmed varieties. Look for shrimp that are firm to the touch and have a slight sea breeze aroma. If you're frozen shrimp, thaw them in cold water for about 15-20 minutes, ensuring they retain their texture. Size matters, too—medium to large shrimp work best because they provide a nice bite while remaining tender when cooked properly.

Another consideration is the preparation method. For this salad, pan-searing shrimp in olive oil achieves a delightful golden exterior and enhances their natural flavor. Make sure your skillet is hot enough to cook the shrimp quickly—this ensures they don’t become rubbery. Cook them just until they are pink and opaque, around 2-3 minutes per side at medium heat, to maintain their succulence.

Elevating Freshness with Ingredients

The variety of greens used in this salad not only adds color but also a range of textures and flavors. Mixing arugula with spinach and lettuce brings a balance of peppery, mild, and crisp elements. If you're looking to substitute, consider adding kale or baby kale for a heartier option. Remember to wash your greens and dry them thoroughly to avoid diluting the dressing with excess moisture.

The avocado plays a crucial role in adding creaminess to the salad, making each bite satisfying. To prevent browning, squeeze a little lemon juice over your diced avocado after cutting—this not only keeps it vibrant but complements the overall flavor profile of the dish. You can also swap avocado with chopped nuts, such as walnuts or pecans, for added crunch and healthy fats.

Ingredients

Gather all your fresh ingredients to make this salad vibrant and delicious!

Salad Ingredients

1 lb shrimp, peeled and deveined
4 cups mixed greens (arugula, spinach, lettuce)
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh herbs for garnish (e.g., parsley, cilantro)

With these fresh ingredients in hand, you're ready to create your salad masterpiece!

Instructions

Follow these simple steps to whip up your Fresh Spring Salad with Shrimp.

Cook the Shrimp

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

Prepare the Salad Base

In a large bowl, add the mixed greens, diced avocado, cherry tomatoes, cucumber, and red onion. Toss gently to combine.

Make the Dressing

In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper. Adjust seasoning as desired.

Combine and Serve

Add the cooked shrimp to the salad and drizzle the dressing over the top. Toss everything together gently. Serve immediately, garnished with fresh herbs.

Enjoy your freshly made salad straight away for the best flavor and texture!

Pro Tips

For added crunch, toss in some toasted nuts or seeds. You can also substitute chicken or tofu for shrimp for a different protein option.

Storage and Make-Ahead Tips

This Fresh Spring Salad can be prepped ahead of time, making it a fantastic option for busy weeknights. You can wash and chop your vegetables a day in advance and store them in the refrigerator in an airtight container. Just keep the dressing separate until ready to serve to prevent the greens from wilting. The shrimp can also be cooked a few hours early and kept in the fridge until you assemble the salad.

If you have leftovers, store the components separately to maintain freshness. The greens will last about 2 days, while cooked shrimp can be refrigerated for up to 3 days. Reheat the shrimp gently in a skillet over medium heat, ensuring they don’t overcook. This recipe is quite versatile, so feel free to add leftover shrimp to a grain bowl or pasta dish for a tasty lunch the next day.

Serving Suggestions and Variations

To enhance the salad further, consider serving it alongside a light quinoa or couscous dish, which complement the shrimp beautifully. For a more filling meal, you could add grains directly into the salad. Consider using cooked farro or quinoa for added texture and nutrition. Toss in some nuts or seeds as well for a satisfying crunch and added protein.

Should you wish to experiment, the recipe is versatile regarding dressings. A honey mustard vinaigrette or a sesame-ginger dressing can give it an exciting twist. For a bit of heat, add finely diced jalapeño or red pepper flakes into the dressing to kick up the flavor a notch!

Questions About Recipes

→ Can I use frozen shrimp for this salad?

Yes, just make sure to thaw them completely and drain any excess water before cooking.

→ What other vegetables can I add?

Feel free to customize with vegetables like bell peppers, radishes, or snap peas.

→ How can I make the dressing healthier?

You can use Greek yogurt instead of olive oil for a creamy dressing with fewer calories.

→ Can I make this salad ahead of time?

It’s best enjoyed fresh, but you can prepare the ingredients in advance and assemble just before serving.