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

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.)

evewitch June 26, 2013

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

DSimone August 18, 2009

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

bsthom2 February 27, 2009

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