Pesto Shrimp & Avocado Salad

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Nutritional Highlights (per serving)

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14 g
Total Fat
5 g
Dietary Fiber
13 g
24 g
Total Carbs
 Pesto Shrimp & Avocado Salad

A perfectly protein packed dinner salad with pesto shrimp, fresh California Avocados, and more!


Serves: 6
Tbsp.  coconut oil
Tbsp.  garlic, minced
lb.  shrimp, medium-sized, peeled, deveined and tail removed
1/4  cup  prepared basil pesto
cups  arugula
  honeydew melon, formed into small melon balls (or 1 inch cubes)
  ripe, Fresh California Avocados, seeded, peeled and cubed
  lime, juiced
Tbsp.  white balsamic vinegar
1/8  tsp.  kosher salt, or to taste
1/8  tsp.  black pepper, freshly cracked, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a medium skillet, heat the coconut oil.
  2. Add the garlic and cook for 2 minutes, until fragrant.
  3. Add the shrimp, and cook over medium heat for 5 minutes, until a light pink.
  4. Stir in the pesto and cook for an additional 2-3 minutes. Set aside.
  5. In a large bowl, assemble the salad starting with the arugula and melon. Top with prepared shrimp, then California Avocado. Drizzle with lime juice, white balsamic vinegar and sprinkle with Kosher Salt and freshly cracked black pepper, to taste.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 270
Total Fat 14 g
Trans Fat 0 g
Saturated Fat 4 g
Unsaturated Fat 5 g
Polyunsaturated Fat 1 mg
Dietary Fiber 5 g
Protein 13 g
Total Carbs 24 g
Cholesterol 95 mg
Sodium 630 mg
Potassium 780 mg
Total Sugar 16 g

Vitamin A 71 mcg; Vitamin C 38 mg; Calcium 104 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 87 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 6 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Kristen Doyle

Kristen Doyle is the creator of the award winning website, Dine &amp| Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.

Kristen has expanded her reach to include working with major brands, as well as providing editorial content and direction for nationwide print publications and websites. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web.

Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple.

Kristen is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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