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This image shows a vibrant shrimp and pineapple avocado salad arranged in a white ceramic bowl placed on a clean white marble countertop, topped with grilled shrimp, pineapple slices, creamy avocado, halved cherry tomatoes, red onion slices, and romaine lettuce.

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.
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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.
    This image shows a small glass blender cup on a white marble countertop, filled with chili-lime dressing ingredients including lime juice, olive oil, minced garlic, chopped cilantro, honey, chili flakes, and salt before blending.
  • 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.
    This image shows raw shrimp tossed in chili-lime dressing inside a clear glass mixing bowl on a white marble cooktop. The shrimp glisten with the dressing, and the scene is clean and minimal.
  • 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.
    This image shows shrimp and pineapple slices grilling on a black cast iron grill pan over white marble cooktop. The shrimp are pink and seared, and the pineapple has visible grill marks.
  • To assemble the salad, divide the romaine lettuce, grilled shrimp, chopped tomatoes, red onion, avocado slices, and grilled pineapple between two bowls.
    final-touch-drizzling-dressing-and-cilantro-on-salad
  • Drizzle with more dressing and garnish with fresh cilantro.
    This image shows salad being assembled in a white ceramic bowl on a white marble cooktop with grilled shrimp, grilled pineapple, avocado slices, halved cherry tomatoes, red onion, and romaine lettuce. All ingredients are already inside the bowl.

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.