Greek Shrimp Salad with Avocado

We have been making this Greek shrimp salad as an easy weeknight meal. The fresh taste of all the bright veggies, and the creaminess of the avocado are the perfect match for sizzling blackened shrimp! A simple dressing for this shrimp salad is made with lemon, olive oil and pepper. It just couldn’t get much easier!

We love avocados so much that we add it to this salad. You can leave it out if you want, but it adds so much creaminess!

A key thing when cooking shrimp is to make sure that they are cleaned, rinsed and allowed to dry between paper towels before you add the seasoning. This will give the shrimp the perfect crust when you add them to a hot cast iron skillet. You can cook the shrimp inside, but we like to use the outside grill!

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Cucumbers, tomatoes, pepperoncinis, calamita olives, avocado, red onions, shrimp salad.

Greek Shrimp Salad with Avocado



Ingredients for Greek Shrimp Salad

  • 3 cups baby mixed green lettuce or kale/arugula mixture
  • ¼ cup kalamata olives
  • 10 cherry tomatoes
  • ½ English cucumber
  • ½ medium red onion
  • ¼ cup crumbled feta cheese
  • 12 large shrimp
  • 2 tbls canola oil
  • 1 tablespoon cajun blackening seasoning
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Ground black pepper




Place the mixed greens in a medium mixing bowl.

Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and cajun blackening seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.

Drain and dice the pepperoncini rings. Drain and halve the kalamata olives. Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the onion in half lengthwise and remove both ends. Remove the outer skin and julienne the onion into long thin strips. Slice avocado in half, remove pit. Scoop out and slice.

Pour the lemon juice and olive oil into a small mixing bowl. Add three grinds of fresh black pepper. Whisk until the liquid emulsifies.

Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.

Divide the mixed greens onto the center of two plates. Arrange the pepperoncini, kalamata olives, cucumber, tomatoes, onions, & avocado around the outside of the mixed greens. Top each salad with six warm shrimp. Drizzle the dressing over the top add feta, and serve.







Feel free to eliminate or sub out any ingredient. We make a version with no onion, and add in yellow or red pepper instead! This is great with grilled chicken, or served with no meat. Leave the feta cheese out for dairy free/vegan option.

  • Prep Time: 25
  • Cook Time: 5
  • Category: salad
  • Method: grill
  • Cuisine: Greek

Keywords: greek, blackened shrimp, salad

More Salads to Make!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.