Lemon-Dill Shrimp and Avocado Salad – Cleveland Clinic

shrimp salad avocado dill vinaigrette capers

The classic flavor combination of bright lemon and refreshing dill make a creamy sauce for cooked shrimp, served over an avocado half with crisp greens. This salad can transport easily for lunch away from home, with the items packed separately and kept cold.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


For the salad:

  • 1 1/4 pounds cooked bay shrimp
  • Juice of 1 lemon
  • 1 small shallot, finely chopped (2 tablespoons)
  • 3 tablespoons organic mayonnaise
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon capers, rinsed and drained
  • 2 tablespoons finely chopped fresh dill
  • Sea salt and ground black pepper
  • 2 ribs celery, finely chopped
  • 12 ounces salad greens, washed and dried
  • 2 avocados, peeled, pitted, and halved
  • 1 tablespoon plus 1 teaspoon hemp seeds
  • 2 large scallions, finely chopped
  • 1/2 pint grape tomatoes, halved (about 20)

For the vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons champagne or white wine vinegar
  • 1 teaspoon Dijon mustard
  • Sea salt and ground black pepper


  1. Place the shrimp in a bowl and toss with 1 tablespoon of the lemon juice.
  2. In another small bowl, mix together the shallots, mayonnaise, 4 teaspoons of the lemon juice, mustard, capers and dill until well combined.
  3. Season with a little salt and pepper, to taste. Drain the shrimp and add it and chopped celery to the bowl with the creamy dressing. Toss gently to coat.
  4. Make the vinaigrette for the salad greens by whisking together the olive oil, vinegar and mustard until smooth. Season with salt and pepper to taste.
  5. Divide the salad greens among four plates.
  6. Place 1 avocado half in the center of each plate and pile a quarter of the shrimp salad into the center of the avocados.
  7. Top the shrimp salad with 1 teaspoon of hemp seeds and a little extra chopped dill, if desired, for garnish.
  8. Sprinkle scallions on top for garnish and scatter tomatoes around the plate. Drizzle vinaigrette on the salad greens and serve.

Nutrition information (per serving)

Makes 4 servings
Serving = 1 cup shrimp, 2 cups salad, 1/2 avocado

Calories: 520
Fat: 38 g
Saturated fat: 5 g
Cholesterol: 235 mg
Fiber: 10 g
Protein: 34 g
Carbohydrates: 19 g
Sodium: 600 mg

Eat Fat, Get Thin, by Mark Hyman, MD.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top