Pesto Shrimp Avocado Salad with Cherry Tomatoes is a fresh, vibrant, and protein-packed salad featuring succulent shrimp, creamy avocado, juicy cherry tomatoes, crisp greens, and aromatic basil pesto. Tossed with a light lemon dressing, this Mediterranean-inspired salad is perfect for a healthy lunch, light dinner, or meal prep. It's packed with healthy fats, lean protein, and fresh flavors in every bite.
Season the shrimp with salt and black pepper.
Heat olive oil in a skillet and cook the shrimp for 2–3 minutes per side until pink and fully cooked.
Allow the shrimp to cool slightly.
Wash and dry the mixed greens and cherry tomatoes.
Slice the avocado and halve the cherry tomatoes.
In a large bowl, combine the mixed greens, shrimp, avocado, and cherry tomatoes.
Add the basil pesto and fresh lemon juice, then toss gently until evenly coated.
Garnish with fresh basil leaves and serve immediately.
2 cups cooked shrimp, peeled and deveined
2 cups mixed salad greens
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
2 tablespoons basil pesto
1 tablespoon olive oil
1 tablespoon fresh lemon juice
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