This bright, no-cook-required salad leans on everything Mediterranean cooking does best: tender poached shrimp, creamy avocado, crisp cucumber, and a fresh herb-and-citrus dressing built from good extra-virgin olive oil, lime juice, and a warm hit of turmeric and ginger. Red onion, cilantro, and parsley add color and bite, while a bed of mixed greens turns the whole thing into a light, satisfying plate rather than just a topping. Everything comes together in one bowl with a gentle fold, so the avocado stays in clean, creamy cubes instead of turning to mush. It's quick enough for a weekday lunch but polished enough to serve to guests straight from the bowl. With lean seafood, healthy fats from the olive oil and avocado, and a produce-forward ingredient list, this is a genuinely solid pick for a Mediterranean-style way of eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Fill a medium saucepan with 4 cups of water, add the bay leaf and 1/2 tsp of the salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, curled, and opaque throughout with no translucent gray at the center, and register 145°F (63°C) on an instant-read thermometer. Immediately drain through a colander and spread on a plate to cool for 10 minutes.
While the shrimp cool, whisk together the lime juice, olive oil, apple cider vinegar, turmeric, ground ginger, and the remaining 1/2 tsp salt in a small bowl until the dressing is smooth and uniform in color.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
