By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
233 cal · 15 min
Spinach, Shrimp, and Avocado Salad
Recipe GLPRa89d8a79d5eeb2
A fresh, vibrant Mediterranean-inspired salad featuring tender spinach, succulent cooked shrimp, creamy avocado, and ripe tomatoes, all tossed together with a bright lemon-caper vinaigrette. This dish is naturally light, protein-rich, and naturally free from grains, dairy, and processed ingredients, making it an ideal choice for health-conscious diners.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon chopped capers
1/2 teaspoon honey
kosher salt to taste
freshly ground black pepper to taste
8 cups fresh spinach
1 pound cooked, peeled, and deveined medium shrimp
4 plum tomatoes, chopped
1 ripe avocado, sliced
Directions
Prepare the vinaigrette by whisking together the fresh lemon juice, olive oil, chopped capers, honey, kosher salt, and black pepper in a small bowl until well combined and emulsified.
Place the fresh spinach in a large salad bowl.
Add the cooked shrimp, chopped plum tomatoes, and sliced avocado to the bowl with the spinach.
Pour the prepared lemon-caper vinaigrette over the salad.
Gently toss all ingredients together until the spinach and other vegetables are evenly coated with the dressing. Serve immediately.
Comments
This salad hits Charlotte well: spinach and tomatoes are year-round basics at every major chain, shrimp is local from the coast, and avocado, capers, lemon, honey, and olive oil are standard pantry items even at Walmart and ALDI. The real cost driver is shrimp—at roughly $12-14 per pound, even a modest 1.5 pounds will run $4-5 per serving before other ingredients, making this a special-occasion salad rather than a weeknight default. The stated 15 minutes assumes pre-cooked shrimp; if you're starting with frozen raw shrimp, add 10-12 minutes to thaw and cook, which matters on a weeknight. It's a same-night dish—no meaningful leftovers—and requires no stovetop attention once shrimp is handled, so it works for a quick dinner when the budget allows.
Sign in or create a free account to add your review.
