Recipe description
July 19, 2026
Avocado salad with shrimp and tomato
A gut-friendly avocado shrimp salad to support digestion.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from avocado and tomato.
- Includes olive oil and herbs offering polyphenols and plant diversity.
- Balanced with protein from shrimp, healthy fats, and vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Avocado
1
piece
Shrimp
200
gram
Tomato
2
piece
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Basil
2
tablespoon
Instructions
1
Cook the shrimp in boiling water for 2-3 minutes until pink and cooked through. Drain and set aside to cool.
2
Dice the tomatoes into small cubes and place them in a mixing bowl.
3
Cut the avocado in half, remove the pit, and dice the flesh into cubes.
4
Add the avocado cubes to the tomatoes in the bowl.
5
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
6
Add the cooled shrimp to the avocado and tomato mixture.
7
Pour the dressing over the salad and gently toss to combine.
8
Chop fresh basil leaves and sprinkle over the salad before serving.
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Nutrition
380 kcal
Calories
25 g
Protein
9 g
Carbohydrates
5 g
Fiber
4 g
Sugar
25 g
Fat
3 g
Saturated fat
0.7 g
Salt
FAQ
Is this salad gluten-free?
Yes—it's naturally gluten-free. If you avoid gluten for medical reasons, check any added ingredients or seasonings.
Is shrimp safe to eat during pregnancy?
When shrimp are fully cooked, they’re generally safe during pregnancy; avoid raw or undercooked seafood and follow your healthcare provider’s guidance.
Can I make this vegan or dairy-free?
It’s not vegan because it contains shrimp; you can substitute shrimp with firm tofu, tempeh, or chickpeas for a plant-based version.
How many servings and calories per serving?
Serves 2. Roughly 340–360 kcal per serving, depending on exact ingredient sizes.
How should I store leftovers?
Refrigerate in an airtight container and eat within 1 day; avocado can brown; keep the dressing separate and add it just before serving to keep the avocado fresh.
Can I prepare the dressing ahead?
Yes; whisk the dressing in advance and refrigerate; mix with the salad just before serving to keep the avocado fresh.
What substitutions work?
Swap olive oil for a neutral oil; use lime juice instead of lemon; reduce salt to taste; add fresh herbs.
Why is this salad gut-friendly?
It provides dietary fiber from avocado and tomato, healthy fats from olive oil, and protein from shrimp; a simple dressing.
Is this good for meal prep?
Yes, but add avocado and dressing at serving time; store components separately in the fridge.
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