Shrimp Avocado Salad with Eggs and Cherry Tomatoes

Name: Shrimp Avocado Salad with Eggs and Cherry Tomatoes
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Yield: 2 lunch servings or 4 starters
Cuisine: International
Ingredients: 200 g peeled raw shrimp; 2 whole large eggs; 1 whole ripe avocado, diced; 100 g cherry tomatoes, halved; 100 g mixed salad greens; 2 tbsp olive oil; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp Dijon mustard, optional

Cooked shrimp, avocado, eggs and tomatoes are served over greens with lemon dressing.

By Savva LoginovUpdated October 2, 2026

Total 42 minMakes 2 lunch servings or 4 starters

Jump to Recipe

This shrimp salad combines cooked prawns, avocado, hard-boiled eggs, cherry tomatoes and tender greens with a simple lemon-olive oil dressing. Cool the shrimp and eggs before mixing, and add avocado close to serving so it stays bright. The source lists only 200 g shrimp and two eggs; this version makes two generous lunch portions or four small starters. Cover eggs with water in a saucepan, bring to a boil and simmer 10 minutes; cool, peel and quarter. Simmer shrimp in lightly salted water 2 to 3 minutes until opaque and firm; drain and chill. Whisk olive oil, lemon juice, salt, pepper and optional mustard. Arrange greens, tomatoes, avocado, eggs and cooled shrimp in a bowl or platter.

Shrimp Avocado Salad with Eggs and Cherry Tomatoes

How to tell when it is ready

Drizzle with dressing just before serving and toss gently.

Tips

Cover eggs with water in a saucepan, bring to a boil and simmer 10 minutes.
Simmer shrimp in lightly salted water 2 to 3 minutes until opaque and firm.
Whisk olive oil, lemon juice, salt, pepper and optional mustard.
Arrange greens, tomatoes, avocado, eggs and cooled shrimp in a bowl or platter.

Troubleshooting

If avocado browns, dress it with lemon and assemble at the last moment.
If greens wilt, chill all cooked ingredients before assembling.

Substitutions

Use cooked crab or flaked cooked fish instead of shrimp.
Use baby spinach in place of mixed greens.

Variations

Add cucumber for extra crunch.
Add a little honey to the mustard dressing.

Serving suggestions

Serve as a plated lunch.
Add toasted bread on the side.
Finish with extra lemon.
Offer as a starter in small bowls.

Make ahead

Prepare the measured ingredients in advance. Best assembled just before serving; refrigerate leftover dressed salad promptly and use within 1 day.

Storage

Best assembled just before serving; refrigerate leftover dressed salad promptly and use within 1 day.

Food safety

Cook shrimp until opaque and firm; refrigerate cooked seafood and eggs promptly and keep salad chilled.

Frequently asked questions

How do I know shrimp, avocado and egg salad is ready?

Drizzle with dressing just before serving and toss gently.

How should I store shrimp, avocado and egg salad?

Best assembled just before serving; refrigerate leftover dressed salad promptly and use within 1 day.

Serve as a plated lunch. Best assembled just before serving; refrigerate leftover dressed salad promptly and use within 1 day.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Shrimp Avocado Salad with Eggs and Cherry Tomatoes