Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta is definitely a winner for a low-carb salad, and I love all these ingredients!
Shrimp Salad is a family tradition with the Denny family, and my Family Favorite Shrimp and Macaroni Salad is something I used to make regularly for my dad, as well as making it for family parties for many years. There are also other good shrimp salads on the blog, but I wouldn’t dare substitute any of them for Shrimp and Macaroni Salad at a family gathering.
But this Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was so satisfying that I think most of my family would happily devour it and maybe not even complain that there wasn’t any macaroni in the salad. (There are a couple of people in the family who hate avocados, go figure.)
The day I tested this recipe with Jake, we tried it out on a friend who stopped by, and she gave it two very enthusiastic thumbs up. I’m sure I’ll never stop making Shrimp and Macaroni Salad for my family, but when I want a salad that’s a low-carb treat with shrimp, this is the salad I’ll be making.
How to Make Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta:
(Scroll down for complete recipe with nutritional information.)
- Let the thawed cooked shrimp drain in a colander, placing the colander over a small bowl to catch the juice. (Bad photographer; I did a terrible job of showing that part!) Let the shrimp drain a few minutes while you prep other ingredients.
- Slice up the hearts of palm into pieces about 1/2 inch thick. I cut the larger pieces in half, especially if they don’t separate apart.
- Cut up the avocado and toss with 1 tablespoon of lemon juice.
- This shows the amount of shrimp “juice” I caught in the bowl. Some of that juice will be added to the dressing, which is a trick I borrowed from Shrimp and Macaroni Salad.
- Whisk together lemon juice, shrimp juice, olive oil, dried oregano, dill weed, Beau Monde Seasoning (affiliate link), and black pepper to make the dressing.
- Crumble about 2/3 cup Feta Cheese, or a little more if you’re a big Feta fan! Diagonally slice the green onions.
- Put the hearts of palm, shrimp, and green onion in a bowl and toss with desired amount of dressing.
- Then gently mix in the diced avocado and feta, season to taste with salt and fresh ground black pepper, and serve. I didn’t use any salt because the Feta is salty, but you might like a little.
- Try this tasty salad and see if your family might like it too!
More Delicious Ideas with Shrimp Salad:
Shrimp and Cucumber Noodle Salad with Thai Flavors ~ Kalyn’s Kitchen
10-Minute Thai Shrimp, Cucumber, and Avocado Salad ~ Cookin’ Canuck
Shrimp Salad Cabbage Cups ~ Kalyn’s Kitchen
Quinoa, Shrimp, and Chimichurri Salad ~ My Colombian Recipes
Easy and Avocado Salad ~ Kalyn’s Kitchen
- 12 oz. frozen cooked shrimp (see notes)
- 6 oz. hearts of palm, sliced in 1/2 inch slices
- 1 avocado, diced
- 1 T fresh-squeeze lemon juice, to toss with avocado
- 2/3 cup crumbled Feta
- 1/4 cup diagonally sliced green onions
- 1 1/2 T fresh squeezed lemon juice
- 1 1/2 T shrimp juice from drained shrimp
- 1 1/2 T olive oil
- 1/2 tsp. dried Greek oregano
- 1/2 tsp. dried dill weed
- 1/4 tsp. seasoning salt
- coarse ground black pepper to taste
- Thaw frozen cooked shrimp overnight in the refrigerator (or thaw in the bag in cold water in the sink if you forget to plan ahead.)
- When shrimp is thawed, drain it into a colander with a small bowl placed underneath the colander to catch the shrimp “juice.”
- Whisk together the lemon juice, shrimp juice, olive oil, dried oregano, dried dill weed, Beau Monde Seasoning (affiliate link), and black pepper to make the dressing.
- Slice the hearts of palm into pieces about 1/2 inch thick. (I cut the larger pieces in half if they didn’t break apart into rings.)
- Dice the avocado and toss with the tablespoon of lemon juice.
- Crumble the Feta and slice the green onion on the diagonal.
- Put the drained shrimp, sliced hearts of palm, and sliced green onion into a plastic bowl and toss with the dressing.
- Gently mix in the avocado and feta.
- Season salad to taste with salt and fresh ground black pepper and serve right away.
- I’m guessing this would last at least a day in the refrigerator, but when we tested the recipe we didn’t have any left!
I used 50-70 size for this recipe. Frozen cooked shrimp are perfect, and they should be thawed in a colander with a bowl to catch the “juice.” I love Beau Monde Seasoning (affiliate link) in this salad, but if you don't have it use another seasoning blend that has onion and celery.
This recipe created by Kalyn.
Amount Per Serving: Calories: 286Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 141mgSodium: 934mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta is a low-glycemic and low-carb ingredient, and as long as you limit portion size this would be approved for any phase of the original South Beach Diet. It would also be good for most other types of low-carb diet plans.
Find More Recipes Like This One:
Use Seafood Recipes or Salad Recipes to find more seafood salads like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.