Shrimp and Pineapple Avocado Salad Recipe
Shrimp and Pineapple Avocado Salad is a vibrant, tropical dish loaded with juicy grilled shrimp, sweet pineapple, creamy avocado, and fresh vegetables, all tossed in a zesty chili-lime dressing. It’s refreshing, colorful, and perfect for summer lunches or light dinners with bold, bright flavors in every bite.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Servings 2 people
Calories 317 kcal
- 4 cups chopped romaine lettuce
- 4 fresh pineapple slices
- 4 oz cherry tomatoes, halved
- ¼ cup sliced red onion
- 1 tbsp chili lime seasoning
- ½ avocado
Poblano Crema Dressing
- 2 tbsp cilantro, chopped
- Additional cilantro for garnish
- ½ cup poblano pepper, seeded and chopped
- ½ Lime, freshly squeezed
- ½ cup nonfat Greek yogurt
- ¼ tbsp salt
Blend all the ingredients for the chili-lime dressing in a mini blender or food processor until mostly smooth.
Preheat your grill or grill pan over medium heat.
Toss the shrimp in the prepared dressing and spray the grill or pan lightly with olive oil.
Place the pineapple slices and shrimp on the hot surface and grill for about 3 to 4 minutes, flipping once, until the shrimp are cooked through and the pineapple has developed nice grill marks.
To assemble the salad, divide the romaine lettuce, grilled shrimp, chopped tomatoes, red onion, avocado slices, and grilled pineapple between two bowls.
Drizzle with more dressing and garnish with fresh cilantro.
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For extra flavor, marinate the shrimp in the dressing for 10–15 minutes before grilling.
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Use a firm avocado that’s just ripe to keep slices intact in the salad.
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If you don’t have a grill, a cast-iron skillet works well for getting a nice char.