Shrimp Avocado Pineapple Salad

This vibrant, tropical salad is a perfect balance of sweet, savory, and creamy. It’s light yet satisfying, packed with protein and fresh flavors—ideal for a summer lunch or easy dinner.

Ingredients

For the Shrimp:

• 1 lb (450g) large raw shrimp, peeled and deveined (tail-on or off)

• 1 tbsp olive oil

• 1 tsp smoked paprika (or regular paprika)

• 1/2 tsp garlic powder

• Juice of 1/2 lime

• Salt and black pepper to taste

For the Salad:

• 2 cups fresh pineapple, cut into bite-sized chunks

• 2 ripe but firm avocados, diced

• 1 large English cucumber, diced

• 1/2 medium red bell pepper, thinly sliced or diced

• 1/4 cup thinly sliced red onion

• 1/4 cup fresh cilantro, chopped (or mint for a different twist)

• (Optional) 1 jalapeño, seeds removed and finely minced

For the Lime Dressing:

• 3 tbsp extra virgin olive oil

• 3 tbsp fresh lime juice (about 1-2 limes)

• 1 tsp honey or agave syrup

• 1/2 tsp lime zest (optional, for extra zing)

• Salt and black pepper to taste

Instructions

1. Marinate & Cook the Shrimp: Pat shrimp dry. In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, lime juice, salt, and pepper. Let sit for 10-15 minutes. Heat a skillet or grill pan over medium-high heat. Cook shrimp for 1-2 minutes per side until pink and opaque. Set aside to cool slightly.

2. Make the Dressing: In a small jar or bowl, whisk together all dressing ingredients until well combined.

3. Prep the Salad: In a large serving bowl, gently combine pineapple chunks, diced avocado, cucumber, red bell pepper, red onion, and cilantro (and jalapeño if using).

4. Combine: Add the slightly cooled shrimp to the salad bowl. Drizzle with the lime dressing and toss very gently to combine, trying not to mash the avocado.

5. Serve: Enjoy immediately as is, or serve over a bed of greens like butter lettuce or mixed greens for extra volume.

Tips for Success

• Grill for More Flavor: Grill the shrimp and pineapple chunks for extra smoky sweetness.

• Make-Ahead Friendly: Prep the dressing, chop the veggies, and cook the shrimp ahead. Assemble just before serving to keep avocado fresh and veggies crisp.

• Protein Swap: For a vegetarian version, use grilled halloumi or crispy chickpeas.

• Spice Level: Adjust the heat by leaving the jalapeño seeds in or adding a pinch of cayenne to the shrimp marinade.

Prep Time: 20 minutes | Cook Time: 5 minutes | Serves: 3-4 as a main, 5-6 as a side

This salad is a true flavor escape—enjoy the taste of the tropics in every bite!