This shrimp avocado beet salad is going to make you rethink what a great salad is all about! Mixed with some hard cooked eggs, salty feta cheese, and drizzled with my sweet and tangy balsamic vinaigrette, this dish is hearty, satisfying, and so delicious! It is perfect as a meal all on its own, but is also great paired with soup or some bread.
I like a good salad, but I'm not always into the usual salads with leafy greens.
They're kind of flimsy, dressing can spray all over the place, the leaves can be hard to poke with a fork, and really, you need to top them with a lot of other ingredients to make them substantial or worth eating.
So that's why I love...LOVE chopped salads. You get a substantial mouthful with every bite, there's no flapping lettuce leaf spraying dressing over your face or the table, and it's good enough to be a meal if you've got the right mix of ingredients!
This shrimp avocado beet salad is one of my favorites and is an awesome mixture of flavors and textures that I think you're going to love, too!
For the beets, you can buy cooked beets from the grocery store, but I find roasting beets much cheaper and it's also really easy to do! If you've never roasted beets before, check out my post on How To Make Simple Roasted Beets.
For the shrimp, you can buy frozen cooked shrimp and simply defrost according the package instructions. I prefer to buy frozen raw shrimp, though, that have already been peeled and deveined, since they are often more affordable and are simple enough to cook.
To cook the frozen shrimp, I add them to water in a small pan or pot and bring it to a simmer. Once the shrimp is completely pink, I remove them from the water with a slotted spoon and let them cool completely.
For the avocado, I have found Haas the easiest variety to find, but I think whatever variety you have available where you live will work. I find avocados ready to eat when they have a slight give when gently squeezed.
More Than Shrimp Avocado and Beets
While I love the shrimp, avocado and beet combination, I also like to add extra ingredients and take everything up a notch with more colors, flavors, textures, and nutrients.
Hard Cooked Eggs I always cook eggs in a batch and keep them in the fridge for a quick breakfast or to add to a salad like this one. If you're interested in learning how to make hard cooked eggs perfectly every time, take a look at How To Cook Eggs in a Rice Cooker!
Edamame Beans I buy them frozen in their shells. To prepare, I place the edamame beans in a heat-safe bowl, pour just-boiled kettle water over them, and let them sit for about 5 minutes to heat through. Then I squeeze the edamame beans out of the shells
Feta Cheese Crumbled feta cheese adds a layer of extra creaminess to the salad, as well as a tangy saltiness that compliments all the other flavors.
Other Tasty Possibilities
Since this is a chopped salad, I think of chunky or "substantial" ingredients, like:
- chopped cucumbers
- chunks of cheese
- chopped fruit like apples, pears, kiwi, pineapple
- Mandarin orange wedges
- cooked salmon
- smoked salmon
- chopped chicken
Assembling the Salad
If you want to have salad greens with this chopped salad, I would start by laying a bed of leaves in your dish first before topping it with the chopped ingredients. Keep in mind that colored juices from the beets will bleed into whatever they are next to, so if using a bowl, I often place them on the bottom of a bowl and pile everything on top.
To show off all the ingredients before devouring, I'll use a dish with a flatter base and lay the ingredients next to each other.
The Dressing and Garnishes
My favorite dressing to drizzle on this salad is my Sweet and Tangy Balsamic Vinaigrette Dressing. (A smaller portion is included in the recipe below). But other dressings that would go well with this salad is Orange Poppyseed Dressing or Orange Honey Mustard Dressing...or simply use your favorite!
Garnishes are optional, but I find that they can really complete a dish, and one of my favorites is a sprinkling of fried shallots for some crunch.
Other great possibilities are chopped green onions for some freshness and bite, toasted chopped nuts, toasted sesame seeds, furikake seasoning, chili peppers, everything seasoning, etc.
What Can You Serve With It?
This salad is substantial enough to satisfy as a meal, but it would go fabulously with some crusty bread or a small bowl of soup.
Want to pack this delicious salad for lunch?
Make it a layered salad in a jar! Start with the balsamic dressing on the bottom of the jar and then the beets. The juice from the beets bleed into whatever ingredients are next to it, so layering the shrimp on top of the beets makes a good color choice! Continue with layering on the avocado, eggs, edamame beans, etc., and carry your garnishes in a separate container.
This recipe is really just a mix of ingredients that you may not have considered combining in the same dish. And the great thing is that you can customize it with the foods you like and adjust the quantities for each based on your taste. You can even serve this salad over a bed of leafy greens, if you want!
I enjoy this shrimp avocado beet salad quite often, and it while it seemed like such a simple dish, I felt it was worth sharing. I hope this recipe inspires you to come up with your own variation!
Shrimp Avocado Beet Salad
- 6 raw frozen prawns, peeled and deveined
- ½ ripe avocado, cut into chunks
- ½ large cooked beet, cut into chunks
- 1 hard cooked egg, cut into small pieces
- 2 tablespoons crumbled feta cheese
Other salad possibilities:
- Edamame beans
- Chopped nuts
- Sliced almonds
- Mandarin orange segments
- Cut-up apple, pear, kiwi, pineapple
- Chopped Cucumber
- Chopped cooked chicken
- Smoked or grilled salmon
- Hard cheese (eg. Swiss, cheddar, mozzarella, etc.)
- Combine extra-virgin olive oil, balsamic vinegar, dijon mustard, honey, sea salt, and pepper in a bowl or measuring cup and whisk together until ingredients are fully blended. Set aside.
Cooking the Frozen Shrimp:
- Bring a small pot of water to a simmer and add the frozen raw prawns. Cook until the prawns are pink. Do not overcook.
- Transfer the cooked prawns to a bowl of ice water and let cool for 5 minutes.
- Remove prawns from the water and cut each into 2-3 pieces or leave whole.
Assembling the Salad:
- In your favorite dishes, arrange the beets, shrimp, avocado, egg, edamame beans, and any other ingredients you'd like to add to your salad.
- Top with crumbled feta, fried shallots or any other garnishes you like.
- Divide the balsamic vinaigrette (or your favorite dressing) over the chopped salads and serve.
- Go directly to the Sweet and Tangy Balsamic Vinaigrette recipe to if you want to make a full quantity to store in the fridge.
- To make your own roasted beets, check out my post on How To Make Roasted Beets.
- Check out How To Cook Eggs In A Rice Cooker for a different way to make hard-cooked eggs!
- Salad ingredient measurements are rough. Adjust the quantity of the ingredients to your liking.
- Substitute feta cheese with blue cheese, chunks of hard cheese, or fresh grated Parmesan or Pecorino Romano
- Omit the hard cooked eggs and cheese and replace with non-dairy options or other vegetables for a vegan version.
- Omit the cheese and use a vinaigrette with no sweetener for a paleo option.
- Put the salad together right before you are about to serve it. The beets will bleed color into the other ingredients if you let them sit for a long time before serving.
- If you like salad greens, use them as a base for this chopped salad.
- If you top your chopped salad with nuts, toast the nuts for a few minutes before adding them to the salad. Toasted nuts are more crisp and taste better than if you use them straight out of the bag.
- Jarred Salad: make a jarred salad for a packed lunch, starting with balsamic dressing at the bottom, then the beets, then the shrimp. Then continue with the remaining layers. Keep any crisp garnishes in a separate container and add to the jar right before eating.