Artichoke Avocado Shrimp Salad

Total Time
Prep 30 mins
Cook 0 mins

The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

Ingredients Nutrition


  1. Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.
Most Helpful

3 5

This recipe really reminded me of how easy frozen cooked peeled shrimp can be to use! I think everyone enjoyed this (I was not home while the others ate, so not sure.) I sort of doubled the recipe. I used 2 12-oz packages of shrimp and I used a partially empty small jar of grilled artichokes instead of the second can. Otherwise, everything was doubled. I also used dried basil (2 tsp.) instead of fresh. Since the dried basil turned out fine, I would probably use it again to save money. I thought I might find this bland since there were so few seasonings, but it was delightful. It was a bit more "fresh and light" tasting than the food I usually prepare, but that is probably a good thing. I didn't add the lettuce until just before serving and I am not sure if everyone used it. It would probably be good with or without it. (I liked it in mine.)

5 5

Loved this recipe!! I made ahead of time and the flavors really came together. Wonderful change to the traditional summer salads!

5 5

Absolutely wonderful! I used two avocados. Can't wait to try it on company.