Shrimp, Avocado, and Egg Chopped Salad: The Ultimate Fresh Protein-Packed Meal

Creamy richness and zesty lime dressing deliver a refreshing, nutritious low-carb option.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

Creamy richness and zesty lime dressing deliver a refreshing, nutritious low-carb option.

Shrimp, Avocado, and Egg Chopped Salad: A Nutritious Delight

Looking for a fresh, protein-packed salad to brighten up your next meal? The shrimp, avocado, and egg chopped salad is bursting with flavor, nutrients, and texture—making it a perfect choice for a healthy lunch, dinner, or even an impressive appetizer. With tender shrimp, creamy avocado, satisfying hard-boiled eggs, and crisp veggies, all tossed in a zesty dressing, this salad delivers on taste and nutrition.

Why Choose a Shrimp, Avocado, and Egg Salad?

High in protein: Shrimp and eggs provide lean, complete protein to keep you full and energized.
Healthy fats: Avocado offers heart-healthy monounsaturated fats.
Low in carbs: Ideal for low-carb or keto diets.
Easy to prepare: Minimal cooking, quick assembly, and meal-prep friendly.
Loaded with flavor: Zesty lime dressing brings all the ingredients together beautifully.

Ingredients: What You’ll Need

Here are the core ingredients for creating a four-serving chopped salad, with options for swaps and additions:

1 lb cooked large shrimp (peeled, deveined, tail-off and thawed)
2 avocados, sliced
4 hard-boiled eggs, sliced
1 cup cherry tomatoes, halved
1 onion, thinly sliced (red or sweet onion for milder flavor)
5 oz lettuce mix (or any greens: romaine, arugula, spinach)
1/4 cup extra-virgin olive oil
Juice of 1 lime (or lemon)
Salt and black pepper to taste
Optional: Feta cheese or chopped fresh herbs (dill, basil, cilantro)

Nutritional Powerhouse

This salad is not only delicious but also nutrient-dense. See below for approximate nutrition per serving:

Nutrient	Amount (per serving)
Calories	~499 kcal
Carbohydrates	16 g
Protein	33 g
Fat	35 g
Fiber	8 g
Cholesterol	472 mg
Sodium	966 mg
Vitamin C	36 mg
Potassium	848 mg

The combination of shrimp, eggs, and avocado maximizes protein while providing essential micronutrients like potassium, vitamin C, and fiber.

Step-by-Step Recipe

Making this salad is simple, ideal for busy evenings or mid-week meal prep.

1. Prepare the Dressing

Whisk together olive oil and lime juice in a small cup until well-combined. If desired, add a pinch of cumin or a teaspoon of Dijon mustard for extra flavor.
Season with salt and black pepper to taste.
Chill in the refrigerator while you prep the rest of the salad.

2. Prep the Salad Ingredients

Hard-boil the eggs (place eggs in cold water, bring to a boil, simmer for 10 minutes, then cool in ice water and peel).
Cook or thaw shrimp as needed. If using pre-cooked cocktail shrimp, simply thaw under cold running water for 5-10 minutes, then pat dry.
Slice avocado and onion thinly.
Halve cherry tomatoes.
Wash and dry lettuce mix or greens thoroughly.

3. Assemble the Salad

Divide lettuce mix evenly among four plates or bowls.
Arrange shrimp, avocado, egg slices, tomatoes, and onion on top of the greens.
Drizzle each salad generously with the chilled dressing.
Sprinkle with additional salt, pepper, and fresh herbs or cheese, if desired.

4. Serve and Enjoy!

Serve immediately as a main dish or hearty appetizer. The salad can be enjoyed chilled or at room temperature.

Meal Prep Tips

Prepare components ahead of time: Store cooked shrimp, boiled eggs, and sliced onions in separate airtight containers to keep them fresh for up to 2 days.
Assemble just before serving: Mix with avocado and tomato at the last moment to maintain texture and color.
Dressing storage: Keep the dressing separate in a sealed jar for quick assembly.
Use meal prep containers: Build salads in containers for grab-and-go healthy lunches throughout the week.
Defrosted cocktail shrimp tip: Using pre-cooked, frozen shrimp streamlines prep and ensures perfectly tender shrimp.

Ingredient Substitutions and Variations

Greens: Swap lettuce for arugula, spinach, kale, or mix for extra nutrients.
Tomatoes: Use grape tomatoes, plum tomatoes, or even roasted cherry tomatoes for deeper flavor.
Onion: Red onions provide a mild, sweet crunch. If raw onions are too strong, soak slices in cold water before adding.
Dressing: Substitute lime with lemon juice or add Dijon mustard and chopped herbs for complexity.
Cheese: For variation, crumble feta, goat cheese, or add shredded parmesan.
Extra vegetables: Toss in cucumber, bell pepper, or shredded carrots for more flavor and crunch.
Herbs: Fresh cilantro, basil, or dill brighten the salad.

Serving Suggestions

Main course: Serve with whole grain bread, pita, or alongside grains like quinoa for a heartier meal.
Side dish: The bright colors and fresh flavor make it ideal for a party platter or BBQ buffet.
Pairings: Pairs well with grilled proteins, fish, or as a side to a juicy burger.

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time for meal prep?

A: Yes, prepare shrimp, eggs, and onions in advance. Assemble with avocado and tomatoes right before serving to prevent browning and watery texture.

Q: Is shrimp salad low-carb or keto-friendly?

A: Absolutely. The core ingredients—shrimp, eggs, avocado, and greens—are all low in carbohydrates, suitable for low-carb or keto plans.

Q: What are the best shrimp to use?

A: Large, cooked, tail-off shrimp offer the best texture and flavor. Pre-cooked cocktail shrimp are convenient, or you can sauté raw shrimp in olive oil and seasoning until just pink.

Q: How can I keep avocado from browning?

A: Toss avocado slices in lime juice to slow browning, and add to the salad just before serving.

Q: How long does the salad keep in the fridge?

A: Fully assembled, the salad is best enjoyed within 24 hours. If prepping ahead, store ingredients separately and keep avocado and dressing aside until serving.

Q: Can I add more protein?

A: Yes, add grilled chicken, more eggs, or even tofu for extra protein variety.

Expert Tips for Best Results

Use fresh ingredients: Quality shrimp and ripe avocados make a big difference in flavor and texture.
Dress just before serving: Prevents soggy greens and maximizes freshness.
Chill components: For a refreshing taste, refrigerate all salad ingredients before assembly.
Balance flavors: Adjust lime and olive oil to personal taste; add extra herbs or spice with chili flakes.

More Delicious Salad Recipes to Try

Carrot Apple Raisin Salad: Sweet, crunchy, and nutritious—perfect for a lunchbox.
Green Pea Salad with Bacon: Smoky and rich, ideal for picnics or BBQs.
Pomegranate Sweet Potato Feta Salad: Combines sweet potato and tangy feta with bursts of pomegranate.
Egg Salad with Bacon: Classic creamy egg salad upgraded with crispy bacon.
Roasted Eggplant Tomato Salad: Hearty option for vegetarians, packed with flavor.

Kitchen Tools You’ll Need

Sharp knife for slicing veggies and eggs.
Cutting board for prepping ingredients.
Mason jar or whisk for making the dressing.
Large salad bowl for tossing and serving.
Meal prep containers for storing leftovers or prepping ahead.

Final Thoughts: Healthy Convenience at Its Best

This chopped salad is more than just a recipe—it’s an easy, delicious solution for busy weekdays, party platters, or whenever you need a protein-rich boost. Every bite is balanced, satisfying, and full of vibrant color and flavor.

Whether you’re prepping lunch for the week, hosting friends, or seeking to upgrade your dinner table, the shrimp, avocado, and egg chopped salad will quickly become a favorite in your recipe rotation.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete