Shrimp Avocado Salad with Green Goddess Dressing

Shrimp avocado salad with green goddess dressing is topped with zesty radishes and bright oranges for a dish that’s high-protein, dairy-free, and delicious!

Looking for easy ways to eat healthy? Whether I want a quick lunch or a light dinner, my go-to is usually a salad with some lean protein. It’s fast, nutritious, and delicious.

One of my favorite options is this shrimp avocado salad with green goddess dressing! And for this version, I like to use coconut cream to make the dressing completely dairy-free. It’s also an amazing dip for raw veggies.

Aside from the dressing, the salad itself is oh-so-satisfying. Creamy avocado, zesty radishes, bright oranges, and stir-fried shrimp come together for a burst of flavor with enough lean protein and healthy fats to leave you feeling full and satisfied.

If you’ve been looking for a new salad to add to your weekly menu, definitely give this recipe a try. It’s fast, delicious, and a sure way to energize your day!

How to make shrimp avocado salad with green goddess dressing

This recipe comes together in about 15 minutes in just a few simple steps.

Step 1: Peel the oranges, separate into slices, then set aside.

Step 2: In a blender, combine the parsley, scallions, coconut cream, 1 tablespoon of olive oil, salt, and a few grinds of pepper. Purée until smooth, then set aside.

Step 3: Season the shrimp with a few grinds of pepper. Heat a wok over medium-high heat and add 1 tablespoon of olive oil.

Step 4: Once hot, add half of the shrimp and stir-fry until opaque, about 2 minutes. Remove to a plate lined with paper towels.

Step 5: Repeat with the remaining shrimp and tablespoon of olive oil.

Step 6: Add the salad greens to a large bowl and toss with some of the dressing.

Step 7: Divide the greens between 4 serving plates. Add the orange slices, avocado, cashews, radishes, and shrimp. Serve with the remaining dressing.

Your salad with shrimp and avocado is ready to enjoy! Once you try the flavor combination from the zesty orange and radish slices, creamy avocado, crunchy cashews, and stir-fried shrimp, you’ll want to make this dish again and again.

Time saving tips for this recipe

Want to make prepping this salad as easy as possible? There are a few things you can do ahead of time to make putting it all together even easier.

First, consider chopping or slicing the produce in advance. You can peel and segment the oranges, slice the radishes, and chop the cashews up to a few days ahead of time. Just be sure to refrigerator the oranges and radishes.

You can also make the dressing ahead of time. Just be aware that it will be very thick when you first take it out of the refrigerator, so you may want to scoop a little into a separate ramekin and stir before dressing your salad.

I wouldn’t recommend slicing the avocado ahead of time as this will cause it to oxidize. Avocado is always best chopped or sliced right before you’re ready to eat!

Storage

This recipe is best served immediately. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to a day.

If you have extra dressing, on the other hand, it will keep very well! Store it in a screw-top jar in the refrigerator for up to two weeks, and don’t forget to let it warm up and give it a vigorous shake when you’re ready to use it.

Other easy salad recipes

When I need a quick and healthy meal, salads are usually my go-to. They’re such a great way to enjoy a flavorful meal that will give me the energy I need for my day! Here are a few of my favorite salad recipes that I know you’ll enjoy:

• Chicken Souvlaki Salad
• Mediterranean Salad
• Tex-Mex Burrito Bowl with Lime-Avocado Sauce

When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!