Shrimp and Cucumber Salad with Dill Vinaigrette

Shrimp and Cucumber Salad with Dill Vinaigrette

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  • 5 tablespoon fresh lemon juice
  • 1 teaspoon whole black peppercorns
  • 24 uncooked large shrimp, peeled, tails left intact, deveined
  • 3 large English hothouse cucumbers
  • 1/3 cup safflower oil or grape seed oil
  • 1/3 cup Champagne vinegar or white wine vinegar
  • 2 medium shallots, minced
  • 3 tablespoons chopped fresh dill
  • 8 large butter lettuce leaves

Recipe Preparation

  • Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

  • Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill and sugar in medium bowl; season with salt and pepper. DO AHEAD Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.

  • Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

Recipe by Georgeanne Brennan Susan Herrman LoomisReviews Section

Creamy Lemon Dill Shrimp Salad

This creamy lemon dill shrimp salad is a light, flavorful Whole30 lunch recipe, the perfect dish to add to your meal prep routine. It’s convenient (and cute) to prep in mason jars, but any glass or plastic food storage container works just as well. This recipe makes enough for 3-4 salads, prep them on a Sunday and enjoy throughout the week.

Greek Orzo Salad with Feta and Shrimp

Summer and pasta salad go so well together, and this recipe is no exception! Whether you’re eating it for lunch or making a big batch for a potluck or picnic, it’s sure to please.

This recipe comes together in just 20 minutes. Even quicker if you have pre-cooked orzo or shrimp! And because it’s good served cold, it would make a great meal-prep packed lunch.

The Greek-inspired flavors of dill, lemon, cucumber, and feta mingle for a fresh and tasty combination. I love the crunch of the cucumbers and the brightness of the lemon. So refreshing, especially on a warm day!

The shrimp adds protein and the orzo makes it more filling than a typical salad. If you don’t like shrimp, feel free to swap it out for chicken, tofu, chickpeas, or more veggies!

And feel free to serve the salad atop some greens for a little extra volume – it’d be especially good with arugula!

Salad Ingredients

To make this recipe, you’ll need:

  • shrimp (peeled & deveined)
  • orzo (If you don’t have orzo on hand, any type of cooked pasta will work)
  • lemon juice (fresh)
  • olive oil
  • salt & pepper
  • cucumber
  • dill (I recommend using fresh dill because it packs more flavor)
  • parsley
  • crumbled feta cheese (you can also use mozzarella here, but just keep in mind that it will have a milder flavor than feta)

As always, feel free to throw in more veggies, like tomatoes, artichokes, or chopped bell pepper!

How to Make Orzo Salad

Start by cooking the orzo according to the package instructions. Drain and set aside.

In the meantime, spread the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400 degrees F for about 5 minutes. Remove from oven and allow to cool.

(You can also cook your shrimp on a skillet if you prefer. Just make sure to cook it long enough that it turns pink and is no longer translucent.)

Next, whisk together the lemon juice, olive oil, and salt & pepper. Drizzle it over the warm orzo in a large bowl. Toss in the roasted shrimp, along with the chopped cucumber, dill, parsley, and feta.

Serve at room temperature. (Or, store in the fridge for later – it’s just as tasty served cold!)

If you like your food spicy, sprinkle on some crushed red pepper for a little heat.

The full Greek orzo salad recipe is at the bottom of this post. I hope you love it as much as we do!

If you’re looking for more tasty lunch ideas, here’s some inspiration:

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Making Your Shrimp Salad

Making this shrimp pasta salad is so quick and easy, it is perfect for on the go families and gatherings! With just 5 easy steps, this salad is sure to be a family favorite!

  1. Boil: Bring a large pot of water to a boil.
  2. Cook Your Pasta: Cook noodles according to package directions, then drain and rinse.
  3. Combine: In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp.
  4. Sauce: In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
  5. Mix: Pour sauce over the top of the pasta and stir everything to combine.

Quick Tips For Making the Best Shrimp Pasta Salad

If you really want to wow at the potluck, try out these tips to make your shrimp pasta salads taste even better!

  • Pasta: You can swap out rotini for another pasta that is small with deep grooves for holding sauce. I recommend also trying penne, fusilli, or cavatappi!
  • Adding Sauce: Adding sauce to your shrimp pasta salad while it is still warm helps it absorb flavor.
  • Texture: Since pasta hardens as it cools down, you can cook your pasta for an extra minute before preparing the salad. But make sure not to overcook your pasta or else the noodles will fall apart when mixing your ingredients together.
  • Spices: Adding a pinch of chili powder or cayenne can give your pasta salad a delicious Cajun twist!
  • Salt Pasta Water: Adding extra salt to your water when cooking pasta will help it to have extra flavor!
  • Raw Veggies: Adding raw veggies to your pasta salad will create a beautiful, colorful salad but also give you amazing texture and nutrition.

What to Serve with Your Salad

For seafood lovers- my favorite food to pair this salad up with is salmon for a complete summer meal. It also goes great with other BBQ favorites like turkey burgers and grilled chicken! Serve with beef skewers for a selection of appetizers you and your family will not be able to get enough of! The bright, zesty flavors in this Shrimp Pasta Salad are so versatile, they will complement an array of different foods.

Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!

August doesn&rsquot just bring in heat but also a wave of humidity which can really take a toll on your body. I personally experience an immediate loss of appetite and little desire to stand next to ANY cooking appliance that might increase the heat in the room.

While my body still require food for fuel, I prefer to rely on nourishing, hydrating and cooling foods, especially the ones that require little to no cooking.

This Shrimp Avocado Cucumber Salad is a great example of a perfect summer meal. Packed with hydrating veggies like tomatoes and cucumber, refreshing mint, healthy fats from avocado and the avocado oil dressing, and shrimp!

It&rsquos a simple salad that you can make in minutes. It has a lot to offer as far as nourishment for your body, fulfillment, the very important hydrating element and shrimp. Who doesn&rsquot love shrimp?!

Some variations I would suggest are

  • for those of you who enjoy a leafy green salad, you can eat this shrimp avocado cucumber salad in a lettuce wrap or add in fresh arugula
  • throw in some grilled shrimp or grilled chicken instead
  • carb lovers I hear you! simply add in some cooked pasta. Try a fun shaped vegetable pasta. it will look quite appealing and delicious to eat!
  • feta cheese is always a tasty option to add to salads

Regardless of what changes you make, this meal will cool you off from the inside out, and nourish you which is far more important than feeding your body.

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching.

Recipe Round-Ups

Lemony Orzo & Shrimp Salad w/Cucumber, Feta & White Balsamic Vinaigrette, or: What I Cook for Me

Every once in a while . scratch that.  Every once or twice a year, I have a day off.  I mean a real day off, just to wander around my own little paradise and do whatever I want.  What constitutes a real day off for me?  Here it is:  The housework, my blog and my e-mails need no immediate attention.  I have no appointments or commitments and my phone isn't ringing off the hook.  My husband is out-of-town for the day (and he took my mother-in-law with him. to visit her family). It's just me without makeup and three poodles. watching VOD, leafing through cooking magazines and having fun on Facebook!

On a day as laid-back as this, I could easily have Chinese food or a pizza delivered, but I rarely do that. With the push of a button on the microwave, I could nuke any number of homemade entrees I have on hand in my freezer, but I rarely do that either.  What I like to do is, take a look in my pantry and a peek in my refrigerator and emerge with ingredients that appeal to me at that given moment and turn them into a quick meal. just for me.  Today I'm putting together a simple, quick-to-make salad using a couple of ingredients leftover from last weeks blog posts (white balsamic vinaigrette and feta cheese), and, cooked shrimp leftover from the 4th of July weekend.  What's more, this recipe will make enough to feed my family a light and refreshing picnic lunch tomorrow! 

For the white balsamic vinaigrette :

1  cup white balsamic vinegar

1/2  cup vegetable oil

1/2  cup sugar

2  tablespoons Dijon mustard

Step 1 .  In a 2-cup food storage container with a tight fitting lid, place all ingredients.  Vigorously shake until thoroughly combined. Set aside while preparing the salad as directed below.

Note :  Leftover dressing can be stored in the refrigerator indefinitely. Remove from refrigerator and allow to come to room temperature prior to vigorously shaking and serving as directed in specific recipe.

For four-six servings of salad :

2  cups orzo, cooked al dente, rinsed under cold water, well-drained

1  pound cooked shrimp, peeled, deveined, tails-off, chopped into bite-sized pieces

1  Kirby cucumber, peeled, seeded, quartered and sliced, about 1 1/2-2 cups

6  ounces Feta cheese, cut into small cubes, about 1 cup

1/2  cup thinly sliced green onion

1 1/2-2  tablespoons minced, fresh dill

1  cup white balsamic vinaigrette (from above recipe)

1/2  teaspoon lemon pepper seasoning

1 lemon, zest and juice 

additional dill sprigs for garnish

freshly ground peppercorn blend

A bit about Orzo :  Orzo (OHR-zoh) is a tiny rice-shaped pasta, slightly smaller in size than a pine nut.  It is a great substitution for rice and is a wonderful addition to hot soups and cold salads.  It is used a lot in both Greek and Italian cooking, and, "orzo" is the Italian word for "barley". I've posted several very special recipes featuring orzo on Kitchen Encounters.  Just enter "orzo" in the search on my home page! 

Step 1 . In an 8-quart stockpot bring 5 quarts of water to a boil. Gradually sprinkle in the orzo, adjust heat to a steady simmer and cook until al dente, about 6-8 minutes.

Drain and rinse under cold water, using your fingers to stir the orzo to ensure it is cooled to below room temperature.

Step 2 .  Transfer the orzo to a 12 1/2" x 8 3/4" baking pan that has been lined with parchment paper. Set aside to "dry" (meaning "free from moisture" not "dry out"), about 30-45 minutes.  While pasta is drying, prep all remaining ingredients as listed above.

Step 3 .  Place the orzo, shrimp, cucumber, feta, green onion and dill in a large mixing bowl.  Using a large rubber spatula, stir to thoroughly combine.

Step 4 .  Add the lemon pepper seasoning to the white balsamic vinaigrette and vigorously shake.

Step 5 .  Add all of the vinaigrette to the salad, stir to combine, cover with plastic wrap and refrigerate for 1-2 hours or overnight.

Note :  While you might be inclined to add tomatoes or other vegetables to this salad (to add color), I don't recommend it.  This salad is scrumptious just as it is!  

If it's color you want, break out a colorful set of salad bowls.  These hand-made and hand-painted bowls are made by the artist Janis Childs of Key West, FL.  To order Janis's one-of-a-kind bowls:  [email protected]!

At serving time, add the zest of 1 lemon and all of its juice.  Briefly toss and portion into 4-6 salad bowls.  Garnish with additional dill sprigs and freshly ground peppercorn blend:

Lemony Orzo & Shrimp Salad w/Cucumber, Feta & White Balsamic Vinaigrette, or:  What I Cook for Me :  Recipe yields 8 cups or 4-6 servings.

Special Equipment List : ق-cup food storage container w/tight-fitting lid 8-quart stockpot colander 12 1/2" x 8 3/4" baking pan parchment paper cutting board chef's knife large rubber spatula plastic wrap

Cook's Note :  For another one of my Summertime orzo salad recipes 

A Chilled Meditterranean-Style Tuna & Orzo Salad

can be found in Categories 1, 2 & 14!

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)

Whole30 Salad In A Jar

We’ve teamed up with Ball® Mason Jars to help you build healthy, tasty, colorful salads in a jar for your #JanuaryWhole30. Take inspiration from these exclusive Whole30 salad-in-a-jar recipes and pro-tips for building a salad that won’t wilt or get soggy. Be sure to share your delicious creations with us by using the hashtag #saladinajar and tagging @ballcanning and @whole30.

Exclusive Recipe: Harvest Grilled Chicken Salad from The Whole30

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Makes two servings
If you can’t find Whole30 compatible cranberries, substitute raisins or currants.

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless, skinless chicken breasts
4 cups lettuce leaves (torn into 1-inch pieces)
1/2 Granny Smith apple, cored and sliced or diced
1/2 cucumber, sliced or diced
1/4 cup dried cranberries (a Whole30 compatible variety may be sweetened with apple juice)
Raspberry Walnut Vinaigrette from page 328 of The Whole30, or your favorite Whole30 compatible vinaigrette)


PREHEAT a grill to medium-high heat (375 to 450 degrees)

IN a small bowl, mix together the salt, pepper, cumin, chili powder, garlic powder, and onion powder. Season the chicken evenly with the mixture. Grill the chicken, turning once, until the internal temperature reaches 160 F or until the flesh springs back when pressed, 3 to 4 minutes per side. Let the chicken rest for 5 minutes before slicing into thin strips.

FOLLOW our instructions for Building a Better #SaladInAJar to layer the ingredients in your quart-sized Ball jar.

Build a Better #SaladInAJar

Want to prep a week’s worth of salads in a jar that won’t get soggy or wilt? Layer the ingredients your jar in your jar for maximum awesomeness and minimum sogginess:

Layer One | Dressing

Make your own or use your favorite #Whole30Approved brand, and put it at the very bottom of your jar.

Layer Two | Diced vegetables, fruit, nuts or avocado

Add any of these tasty elements next.

Layer Three | Protein

Let it cool completely before you add it to your jar. Otherwise, it may steam the veggies and greens and make everything soggy.

Layer Four | As many greens as you can fit on top

Then screw on the lid, and store in the frig for up to 5 days.

When you’re ready to eat, tip the jar upside-down and allow the salad to fall into a bowl or a plate, where it will be perfectly layered with the dressing on the top. Or, if you’re on the go, you can eat it straight out of the mason jar just give the salad a good shake to distribute the dressing, open and eat straight from the jar. Enjoy!

Exclusive Recipe: Roasted Carrot and Beet Salad

1 lb. baby carrots
1 lb. roasted beets (I buy mine pre-roasted from the grocery store to keep it simple)
2 lbs. arugula
8 oz. sprouts (any kind, but I love using alfalfa)
1 cup raisins
1 segmented orange or 2-3 small tangerines
1 cup pistachios
1 handful basil
Champagne vinaigrette

For the vinaigrette
⅓ cup champagne vinegar
1 cup olive oil
salt and pepper to taste

ROAST baby carrots with olive oil, salt and pepper at 350 degrees for 15 minutes.

CHIFFONADE or simply chop basil.

LAYER all ingredients in each jar.

DRIZZLE with dressing or save dressing on the side to top. Serve cold or at room temperature.

Exclusive Recipe: Asian-Inspired Chicken Zoodle Salad

Bailey Ryan of Whole Kitchen Sink

1 pound boneless, skinless chicken thighs
1 cup shredded carrots
2 small zucchinis, spiraled
1 cup shredded purple cabbage
1/2 cup sliced almonds
1 cup roughly chopped cilantro
1 sliced lime

For the marinade and dressing
1/3 cup coconut aminos
1/4 cup rice wine vinegar
2 tbsp sesame oil
2 tbsp avocado oil
1 tbsp minced ginger
1 tsp garlic powder
1 tsp Frank’s hot sauce (or equivalent)
1/2 tsp Chinese 5 spice
1/2 tsp salt
1/4 cup creamy cashew butter (or almond butter)
1/4 cup water (additional water can be added for a thinner dressing)


COMBINE all of the marinade ingredients, except for the cashew butter and water in a medium bowl.

PLACE the chicken thighs in a gallon bag or large bowl. Remove 1/3 cup of the marinade, add it to the chicken and evenly coat. Refrigerate for 30 minutes to 1 hour

ADD the cashew butter and water to the remaining marinade to make the dressing. Mix with a fork until the dressing is combined well, and refrigerate

ONCE the chicken has marinated, heat a skillet over medium heat and add the chicken with marinade into the skillet. Cook for 5-6 minutes on each side, or until chicken thighs have cooked through.

REMOVE from heat, let cool, and then chop into bite-size pieces.

ASSEMBLE the salad jars by first adding equal amounts of dressing to the bottom of each jar.

NEXT layer the chicken, followed by equal portions of cilantro, zucchini noodles, carrots, cabbage and almonds. Top with a lime slice, cover tightly and refrigerate for 4-5 days.

TO EAT, either place the Ball Jar upside down 1-3 hours prior to coat the salad in the dressing, and then shake right before eating. Or, pour contents of the Ball Jar into a bowl and mix to combine.

Exclusive Recipe: Chopped Italian Salad

Makes one large jar salad
2 cups Romaine Lettuce (or spinach, red leaf lettuce)
8-10 pieces of thinly sliced red onion
1 roma tomatoes, diced
1/2 cucumber, diced
1 cup chicken, shredded (you can use rotisserie, poached, or grilled chicken)
3 pieces of Whole30 Compatible bacon*, chopped

For the Italian dressing
2 tbsp olive oil
3 tsp red wine vinegar
1 small clove of garlic, minced finely
1/2 tsp chopped parsley
1/4 tsp dried oregano
1/4 tsp of salt
pinch of black pepper
red pepper flakes (optional)

ADD the ingredients for the Italian Dressing to the jar. Put the lid on and shake till combined. Add diced tomatoes and sliced red onion.

NEXT, add chicken, cucumber, followed by chopped romaine lettuce, and top it all with the chopped bacon.

SCREW on the lid and store in the fridge for up to 4 days.

Note: You could also add black olives, compatible salami or turkey. Don’t forget to read your labels!

Exclusive Recipe: Steak Salad with Cilantro-Lime Mayo from The Whole30

Prep time: 20 minutes
Marinate time: 1 to 8 hours
Cook time: 20 minutes
Total time: 40 minutes plus marinating

Swap out the steak for chicken, shrimp, salmon or cod. Chicken can marinate for the same amount of time, but seafood should only “soak” for 20 minutes.

1/2 cup extra-virgin olive oil
4 limes, juiced
1/4 cup finely diced onion
2 cloves garlic, minced
2 tablespoons roughly chopped fresh cilantro
1 teaspoon mustard powder
1 pound beef (flank steak, sirloin, or strip steak)
4 cups salad greens
1 avocado, split lengthwise, pitted, peeled, and cut into large dice
1/2 cup halved cherry tomatoes
1 red, yellow or orange bell pepper, seeded, ribs removed, and cut into large dice
1/2 cup Cilantro-Lime Mayonnaise from page 310 of The Whole30, or your favorite Whole30 compatible flavored mayo


TO make the marinade, in a food processor, combine the olive oil, lime juice, onion, cilantro, and mustard powder and blend on low speed. Place the beef in a resealable plastic bag or nonreactive bowl with a lid and add the marinade. Seal the bag or cover the bowl and marinate in the refrigerator for 1 to 8 hours more is better, especially for tougher cuts of meat.

REMOVE the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 350 F. Heat a grill to high heat (500 F) or heat a heavy skillet over high heat on the stovetop. Line a baking sheet with foil.

REMOVE the beef from the marinade discard the marinade. On the grill or in the skillet on the stove top, sear the beef over high heat until a light crust is formed, 2 to 3 minutes each side. Transfer the beef to the prepared baking sheet. Roast the beef in the oven for 8 to 15 minutes (depending on thickness) to desired doneness. (See page 154 for temperature guide-lines.) Let the steak rest for 5 to 10 minutes, then thinly slice.

WHILE the beef rests, toss the salad greens with the avocado, tomato, and bell pepper in a large bowl, then divide between 2 plates.

CREATE the dressing by adding 1 tablespoon water (or more) to the cilanatro-lime may and mixing thoroughly, until it’s the consistency of salad dressing. Follow our instructions for Building a Better #SaladInAJar to layer the ingredients in quart-sized Ball jars.

Exclusive Recipe: Creamy Lemon Dill Shrimp Salad

serves four
1 pound medium shrimp, cooked, peeled, and deveined
1 cup celery, diced
1 cup red onion, diced
1 pint cherry tomatoes
2 cups English cucumber, cubed
6 cups Romaine lettuce, chopped

For the Dressing
3/4 cup mayonnaise (homemade or Whole30 compatible store bought)
1/4 cup almond milk
2 tablespoons lemon juice
1/3 cup fresh dill, chopped
1/2 teaspoon garlic powder
1/4 teaspoon paprika
3/4 teaspoon sea salt
1/4 teaspoon black pepper

COMBINE all the dressing ingredients in a small mixing bowl and whisk until well incorporated.

POUR 1/4 cup of dressing in the bottom of 4 (quart-sized) mason jars.

LAYER 1/4 cup of celery, 1/4 cup of red onion, a handful of cherry tomatoes, 1/2 cup cucumber and 6-7 shrimp in each jar. Fill the jars to the top with romaine lettuce, packing it in tightly.

COVER the jars and store in the refrigerator for up to 4 days.

Exclusive Recipe: Greek Salad from Ashley McCrary of Healthy Little Peach

Makes one salad in a quart-sized jar
2 cups of greens of choice
1/3 cup grape tomatoes cut in half
2 large slices of red onion
1 artichoke Heart, quartered
2 tbsp Kalamata olives
2 tbsp banana peppers
1/2 cup chopped cooked chicken
1/2 cup cucumbers (cut into quarters)
2 tbsp Greek dressing

for the Greek Vinaigrette
1/2 Cup olive oil
1/2 tsp dried basil
5 tbsp red wine vinegar
2 cloves garlic finely minced
2 tbsp lemon juice
1 tsp dried oregano
1 1/4 tsp dijon mustard
1/2 tsp Pink salt or more to taste
1/2 tsp cracked black pepper or more to taste

POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.

ONCE all the veggies are layered, add in the diced cooked chicken (Make sure your chicken is chilled, don’t add hot chicken). Finally, fill the rest of the jar with salad greens. On this step, you can pack the top of the jar compactly.

WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.

For the Greek Vinaigrette
ADD all of the ingredients except the basil and oregano to a jar. Use an immersion blender to mix together. (A regular blender will work on this step also). Add the oregano and basil and mix together with a spoon.

Whole30 changed our lives it only made sense to us that it would change Andy’s.

My son just completed Day 30! To say, I’m proud of him is an understatement.⠀ ⠀ We decided to do this because he’s been having awful headaches since he was about two, and.

Read Andy a.'s Whole30 Story

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, 15 recipes from Melissa’s cookbooks & other valuable resources. (Your email is safe with us. Promise.)

Get your Whole30 Starter Kit

Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)

The opinions and/or information presented on this website is in no way intended as medical advice or as a substitute for medical treatment, and should only be used in conjunction with the guidance, care, and approval of your physician. Nothing herein is intended to diagnose, treat, cure or prevent any disease.

Shrimp Topped Avocado Chopped Salad

Cool, creamy refreshing Avocado Chopped Salad topped with spicy grilled shrimp for a cool, creamy and flavorful summer salad.


  • ¼ cups Lime Juice
  • 1 teaspoon Lime Zest
  • 2 teaspoons Spicy Brown Mustard
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Cayenne Pepper Sauce
  • ½ teaspoons Soy Sauce
  • 2 whole Large Ripe Hass Avocados, Pitted And Peeled
  • 1 whole Medium Ripe Tomato
  • 2 whole Green Onions
  • 12 whole Uncooked Large Shrimp, Peeled And Deveined
  • 2 Tablespoons Vegetable Oil
  • 2 teaspoons Smoked Paprika


Whisk together lime juice, lime zest, mustard, oil, cayenne pepper sauce, and soy sauce. Set aside and allow the flavors to blend.

Chop avocados and tomato into small pieces. Thinly slice green onions.

Strain vinaigrette through a sieve into a bowl in order to remove the lime zest.

Toss all of the vegetables and vinaigrette together.

Divide mixture into four parts and then spoon onto salad plates.

Brush shrimp with oil and paprika. Grill the shrimp for about 2 minutes on each side over a medium hot grill, until shrimp turn opaque.