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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
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 317 kcal

Equipment

  • Mini blender or small food processor
  • Grill or grill pan
  • Tongs
  • Olive oil spray
  • Mixing bowl
  • Knife
  • Cutting board

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • For extra flavor, marinate the shrimp in the dressing for 10–15 minutes before grilling.
  • Use a firm avocado that’s just ripe to keep slices intact in the salad.
  • If you don’t have a grill, a cast-iron skillet works well for getting a nice char.