Pesto Shrimp & Avocado Salad

Pesto Shrimp & Avocado Salad

Try this Pesto Shrimp & Avocado Salad this week! It is so tasty and so filling.

I know what you’re thinking: pesto? On shrimp?

But trust me, you’re going to love it.

Pesto Shrimp & Avocado Salad

Course: LunchDifficulty: Intermediate




Total time



Pesto? On shrimp? Trust me: you’re going to love it. The pesto shrimp packs a punch and the cherry tomatoes bring a burst of freshness.


  • 200g jumbo shrimp, peeled

  • 2 tsp pesto

  • 1 tsp extra virgin olive oil

  • 1/2 clove garlic

  • 10 cherry tomatoes, halved

  • 120g avocado, diced

  • 2 wedge lemon juice

  • 5g basil, chopped


  • Place the shrimp in a large bowl, spoon in the pesto, add a pinch of salt and pepper, and stir carefully to coat the shrimp.
  • Place a frying pan over medium-high heat and add the oil. Add the garlic, and sautee for 1 minute. Then, pour in the shrimp and spread so that none of them overlap.
  • Cook for 2 minutes on each side, or until the shrimp looks pink and opaque. Pour them back into the bowl and set aside.
  • Allow the shrimp to cool before adding in the chopped tomatoes and avocado pieces, stirring very gently before drizzle with your fresh squeezed lemon juice.Mix once more and serve up on a large plate, garnish with the basil and tuck in.
  • Mix once more and serve up on a large plate, garnish with the basil and tuck in.


  • Protein: 47g | Carbs: 17g | Fats: 29g

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