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Shrimp and Avocado Salad with Strawberries and Basil Vinaigrette

Grilled shrimp, avocado and strawberries are combined with mixed greens and tomato with a Basil vinaigrette.
5 from 3 votes
Prep Time 1 d
Cook Time 5 mins
Course Main Course, Main Dish, Salad
Cuisine American, Canadian
Servings 4


  • garlic press
  • large frying pan
  • blender or food processor
  • larger freezer bag
  • large salad bowl


  • 12-16 large raw shrimp, deveined, peeled and thawed You can allow 3 or 4 shrimp per person. I made mine with 13 shrimp as that's how many came in the package.
  • 2 Tablespoons extra virgin olive oil
  • 1 large avocado, sliced
  • 1 1/2 cups strawberries, sliced I used Ontario strawberries as they are sweeter than the strawberries we get from the U.S. They are also more expensive, but worth it!
  • 1 large container mixed baby greens, washed
  • 1 large tomato I used an Ontario heritage tomato as they are so flavourful.
  • 1 cup fresh basil
  • 2 cloves garlic, minced
  • 1 1/2 Tablespoons juice from a lemon
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon fresh chives, chopped
  • Salt (if using) and pepper I didn't add salt to the vinaigrette.


  • To prepare basil vinaigrette, add minced garlic, basil, 1/2 cup of extra virgin olive oil, lemon juice, vinegar, salt and pepper to a food processor or blender and chop for 15 seconds.
  • Place shrimp in a large freezer bag and add 1/2 of the basil vinaigrette. Press out excess air from bag and place in fridge to marinate for up to 24 hours. (I marinated my shrimp for 20 hours.)
  • Heat a large frying pan on the stove at medium heat. Place 2 Tablespoons of extra virgin olive oil in pan. Remove shrimp from freezer bag and cook in frying pan for 2 minutes (don't remove marinade from shrimp before placing in pan). Turn shrimp over and cook for another 2-3 minutes or until shrimp is opaque. Transfer shrimp to a plate.
  • Place baby greens, avocado, strawberries, and tomato in salad bowl and toss gently. Add shrimp and chives on top and drizzle with remaining 1/2 of basil vinaigrette. Serve immediately.
Keyword avocado, baby greens, basil vinaigrette, shrimp, strawberries