If you’re looking for a fresh, nourishing meal that comes together in a snap, I have to share this Shrimp and Kale Salad with Avocado Recipe that I absolutely adore. It’s one of those dishes that feels indulgent but is surprisingly light and healthy. The tender baby kale pairs beautifully with juicy sautéed shrimp, creamy avocado, and crisp veggies, all drizzled with a herby green goddess dressing that takes it to the next level. Trust me, once you try this, it’s going to become your go-to salad when you want something vibrant yet satisfying.

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Why You’ll Love This Recipe

Quick and Easy: This salad is ready in about 15 minutes, perfect for busy weeknights or when you want a healthy lunch in a flash.
Balanced Flavors: You get the richness of sautéed shrimp and avocado with refreshing crunch from radishes, cucumbers, and snap peas.
Nutritious and Filling: Packed with protein, fiber, and healthy fats, it keeps you energized without weighing you down.
Versatile and Customizable: You can tweak the veggies or dressing to suit your mood or what’s in season.

A white bowl with a grey pattern on the rim holds a vibrant salad. The bottom layer is dark green leafy mixed greens. On top are orange cooked shrimp arranged around the bowl, some covered in a green herb sauce. There is a row of bright green sliced avocado fanned out on one side with green sauce drizzled on it, and scattered around are thin slices of white radishes with red edges. There are also quartered cucumber pieces and whole bright green snap peas. The salad is dressed with a green creamy herb dressing spread over the layers. The bowl is placed on a white marbled surface with half an avocado and a few radishes around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Shrimp and Kale Salad with Avocado Recipe are simple but thoughtfully chosen. I love using baby kale because it’s tender and not too bitter, making it perfect for salads. The shrimp cooks quickly and adds protein without overwhelming the fresh veggies, while creamy avocado balances the crisp textures beautifully.

Baby kale leaves: Look for tender young kale leaves at your market to avoid a tough chew.
Shrimp: Peeled and deveined shrimp cook fast and evenly; fresh or thawed frozen works great.
Olive oil: Use good quality extra virgin olive oil to sauté the shrimp and add a subtle richness.
Radishes: Thinly sliced for that peppery crunch that contrasts the creamy avocado.
Cucumbers: Thin slices bring a cool, refreshing bite to the salad.
Sugar snap peas: Whole sugar snap peas provide crisp sweetness and a pop of green.
Avocado: Choose ripe but firm avocado for creamy texture without mushiness.
Green Goddess Dressing: The herbaceous dressing adds brightness and pulls all the flavors together.
Salt and black pepper: To taste, seasoning the shrimp and salad just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch up this Shrimp and Kale Salad with Avocado Recipe depending on what I have on hand or my mood. It’s such a flexible base – feel free to make it your own by adding a few twists or substitutions.

Spicy Kick: I’ve added a pinch of red pepper flakes to the shrimp while cooking for an exciting little heat boost.
Different Greens: Sometimes I swap baby kale with baby spinach or mixed spring greens for a softer texture.
Grilled Shrimp: If you want a smoky depth, grilling the shrimp instead of sautéing gives a tasty char.
Nutty Crunch: Toasted almonds or pumpkin seeds sprinkled on top add a delightful crunch and extra nutrition.

How to Make Shrimp and Kale Salad with Avocado Recipe

Step 1: Sauté the Shrimp to Perfection

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot, add the peeled and deveined shrimp, seasoning them with salt and freshly ground black pepper. Cook for about 1-2 minutes on each side – you’ll know they’re done when they turn pink and opaque. Be careful not to overcook, or they get rubbery. Remove them from heat and let them cool slightly while you prep the rest.

Step 2: Assemble the Salad Base

Lay a generous bed of baby kale leaves on individual plates or a serving platter. Top with thinly sliced radishes, cucumbers, and whole sugar snap peas. These veggies add a crisp, fresh crunch that plays so well with the soft kale and shrimp.

Step 3: Add Creamy Avocado and Shrimp

Slice a ripe avocado into thin wedges or chunks and arrange them on top of the salad. Then place the cooked shrimp over everything, ready for that final drizzle of Green Goddess Dressing. I like to serve immediately so the kale doesn’t wilt and everything stays vibrant and fresh.

Pro Tips for Making Shrimp and Kale Salad with Avocado Recipe

Don’t Overcook Shrimp: They cook super fast, so watch closely to keep them tender and juicy.
Use Baby Kale: It’s less bitter and has a great texture for salads—regular kale can be tough without massaging.
Slice Veggies Thinly: Thin slices of cucumber and radishes give the perfect bite and balance the salad’s textures.
Add Dressing Last: Dress just before serving to keep everything crisp and fresh.

How to Serve Shrimp and Kale Salad with Avocado Recipe

The image shows a fresh salad in a white bowl with green decorative patterns around the edge, placed on a white marbled surface. The salad has several layers: a base of leafy greens, topped with bright orange cooked shrimp arranged around the sides. On top of the shrimp, slices of pale green avocado with a textured pattern cover one section. There are also thinly sliced red radishes and small green snap peas scattered evenly across the salad. A woman's hand is holding a wooden fork next to the bowl. The lighting is natural and bright, highlighting the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle freshly chopped chives or parsley on top for a pop of color and fresh herbal note. Sometimes I add a few lemon wedges on the side for guests who want an extra citrus zing. A tiny pinch of flaky sea salt over the avocado also makes it shine.

Side Dishes

This salad stands well on its own but pairs wonderfully with crusty bread or garlic naan if you want something to soak up the dressing. For a heartier meal, a bowl of chilled gazpacho or a light vegetable soup complements it beautifully.

Creative Ways to Present

For a dinner party, I like to serve this salad in clear glasses layered like a parfait—greens, veggies, shrimp, and avocado—drizzled with dressing at the end. It’s both elegant and practical for plating multiple servings ahead of time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the shrimp and veggies separately from the kale and avocado to prevent sogginess. I keep the avocado sliced with a squeeze of lemon juice to slow browning, and the dressing on the side. This way, everything stays fresh for up to 2 days in the fridge.

Freezing

Since avocado and kale don’t freeze well for salads, I don’t recommend freezing this dish as assembled. However, you can freeze cooked shrimp separately for future meals, then thaw and add fresh ingredients when ready to serve.

Reheating

Reheat any leftover shrimp gently in a skillet or microwave just until warm to avoid toughening. Then toss with fresh kale, veggies, and sliced avocado. Always add dressing right before eating to keep the salad crisp.

FAQs

Can I use frozen shrimp for this Shrimp and Kale Salad with Avocado Recipe?

Absolutely! Just be sure to thaw the shrimp fully in the refrigerator or under cold running water. Pat them dry before sautéing to get a nice sear and avoid steaming.
Is it okay to substitute regular kale for baby kale?

You can, but regular kale is tougher and more bitter. If you use it, I highly recommend massaging the leaves with a bit of olive oil and salt beforehand to soften them, or blanch briefly for better texture.
What if I don’t have Green Goddess Dressing; what can I use instead?

No worries! A simple lemon vinaigrette, a creamy herb dressing, or even a light balsamic drizzle would all complement the shrimp and kale beautifully.
How long does this salad keep after assembling?

For best taste and texture, eat immediately or within a few hours after assembly. If storing, keep components separate to maintain freshness for up to 2 days.

Final Thoughts

I honestly can’t recommend this Shrimp and Kale Salad with Avocado Recipe enough for those days when you want something healthy, light, yet utterly delicious. It’s quick enough for a midweek dinner and pretty enough to impress friends when entertaining. The balance of flavors and textures always hits the spot especially with that creamy avocado and zesty green goddess dressing. Give it a try—you’ll enjoy the freshness and satisfaction it brings, just like my family does every time I make it!