This Strawberry Avocado Spinach Salad with Shrimp is zesty, fresh, and perfect for summer. Tossed in a creamy cilantro avocado dressing, it’s an easy side dish that pairs well with all of your favorite grilled summer meals.
Shrimp is one of my favorite foods. Cooked on a sheet pan with veggies, seasoned in Cajun spices, or tossed in a stir fry, it’s one of the most perfect proteins that’s easy to prepare and healthy too! I could seriously eat shrimp at every meal.
It’s no surprise that I added zesty grilled shrimp to this fresh summer recipe as well. Not only does it help take the flavors of this Strawberry Avocado Spinach Salad with Shrimp up a notch, but it turns a simple summer side salad into a meal in itself!
Dressed in a homemade cilantro avocado dressing, the unique, tangy, and creamy flavors give this fresh strawberry salad and tender shrimp an undeniable appeal. It’s a winner of a dish that is great for potlucks and backyard parties! Try it with my Grilled Veggie and Sausage Kabobs for the ultimate summer meal.
Have I mentioned how flexible it is? Add anything you like to your salad greens, like vegetables, grains, beans, salmon, or chicken. You can even switch the dressing for a citrus vinaigrette or a sweet tahini dressing. Whatever you do, keep the flavors fresh, fun, and exciting!
How to make a shrimp strawberry avocado salad
- Season the shrimp in the oil, paprika, lemon juice, and salt and pepper. Cook it on the stove or grill until it’s cooked through.
- Meanwhile, prepare the dressing by pulsing the ingredients together in a food processor. Next, mix the spinach, strawberries, and pepitas together in a large bowl.
- Add the shrimp to the salad and toss everything together with the dressing. Add the avocado just as you serve and top with fresh cilantro and lemon juice. Enjoy!
What to serve with spinach avocado salad
Make this strawberry avocado spinach salad a part of all of your backyard parties! It’ll fit right in among the other summer sides, like pasta salad, roasted potatoes, and Mexican rice.
The zesty, citrusy flavors in this salad pair really well with grilled meat in the summer, like carne asada and chimichurri, grilled churrasco steak with veggies, or pineapple lime branzino. When the cold weather rolls in, swap the meat for roasted squash and comforting pasta.
There’s plenty of add-ins and customizations you can make to this fresh summer salad. These are just a few ideas to get you started:
- Add-ins: Replace the pepitas with crushed almonds, pistachios, or walnuts, and add more vegetables like red onion, corn, cucumber, radishes, or cherry tomatoes.
- Greens: Use any fresh salad greens you like if you don’t have spinach. Arugula, kale, romaine, or butter lettuce are all great options.
- Dressing: Switch the salad dressing for a homemade poppy seed dressing, a simple balsamic, or a lemon oil vinaigrette.
- Protein: Not a fan of shrimp? No problem! Swap the paprika and lemon-dressed grilled shrimp with chicken, salmon, or white fish. You can also make the salad vegetarian-friendly by leaving the meat out and using chickpeas, grilled tofu, or quinoa instead.
Storing strawberry salad
Make ahead: You can store the greens with the strawberries and pepitas separately from the dressing 1 day ahead of time. I recommend cooking the shrimp fresh so they’re safe to eat and taste their best. Add the avocado right before serving so it doesn’t brown.
Storing: The salad is best enjoyed fresh but you can store the leftovers in an airtight container in the fridge for 1 or 2 days. If you can, store the cooked shrimp separately so they’re easy to reheat in a pan.
Looking for more summer salad recipes?
Strawberry Avocado Spinach Salad with Shrimp
- 4-6 cups fresh spinach
- 2 cups organic strawberries, halved or quartered
- 1/2 avocado
- 1/2 cup pepitas
- 1 dz large shrimp
- 1 tbsp olive oil
- 1/2 tbsp paprika
- salt and pepper, to taste
Cilantro Avocado Dressing
- 1 avocado
- 3/4 cup fresh cilantro
- 2 cloves garlic
- 1/2 cup olive oil
- 1 lemon, juiced
- salt and pepper, to taste
- In a medium bowl add shrimp, oil, paprika, salt and pepper, and a splash of lemon juice. Toss to combine. Cook shrimp on stove top griddle or over the grill until pink and cooked through (8-10 minutes)
- Meanwhiel in a large bowl add the spinach, strawberries and pepitas. Set aside.
- Also meanwhile, add cilantro avocado dressing to the food processor and work it until creamy and smooth. Add more oil if you want the dressing less thick.
- By now the shrimp should be ready and slightly cooled. Add the shrimp to the salad bowl and toss with the dressing. When the salad is ready to be served, add a half of an avocado sliced. Top with fresh cilantro, adjust the seasoning if needed and serve with a fresh splash of lemon juice.