Shrimp Salad With Avocado, Celery and Red Onion

Total Time
Prep 10 mins
Cook 10 mins

Wonderful salad for summer! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Austrialia

Ingredients Nutrition


  1. Whisk together olive oil and lemon juice, and season with salt and pepper. Set aside. Whisk again just before using.
  2. Combine shrimp, avocado, celery, scallion, tomatoes, parsley and red onion.
  3. Sprinkle with enough dressing to coat lightly.
  4. Toss shrimp salad gently, and season to taste with salt and pepper.


Most Helpful

I was looking for a recipe to using up and excess of shrimp and celery I had left over. Every other recipe I found needed "two cups of mayonnaise." But this recipe does not and proves that artery clogging mayonnaise does not need to be the base of a delicious, healthy salad. I've made it five times in the last two months since finding it. Thank you so much.

Lars L. January 08, 2017

I loved that this salad had a light, lemony taste and not bogged down by heavy mayonnaise. I used extra-large shrimp. I think the bigger the shrimp, the better for this salad. This is a great alternative to lettuce-based salads, although this would be great served on a bed of green or lettuce. Thanx for sharing!

*Parsley* June 18, 2012

These chosen ingredients are fabulous together (color and taste-wise) but this recipe needed much much more salt, pepper and lemon juice to make the flavors come out. I used fresh everything for the ingredients. I am pretty sensitive to too-salty foods so I was surprised that I needed to use more than 2 tablespoons of Krazy lemon salt to give all the ingredients the normal level of flavor. I would definitely make this again but with some adjustments to the lemon, salt and pepper measurements.

Chef VIta June 25, 2008

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