If you’re looking for a salad that feels fresh, vibrant, and packed with flavor, let me introduce you to my Sautéed Shrimp and Kale Salad with Avocado Recipe. It’s so simple, yet the mix of tender baby kale, perfectly cooked shrimp, creamy avocado, and crisp veggies is downright irresistible. Whether you’re cooking for a quick lunch or a light dinner, this salad is one of those dishes that makes you feel like you’re treating yourself in the best way. Let me walk you through how I make it – trust me, you’ll want to keep this one in your regular rotation.

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Why You’ll Love This Recipe

Quick & Easy: You’ll have this salad ready in just 15 minutes—perfect for busy days.
Balanced Flavors: The creamy avocado and herby dressing complement the savory shrimp and fresh veggies perfectly.
Nutritious & Filling: Packed with protein and fiber, this salad keeps you satisfied without weighing you down.
Versatile: Easy to customize with your favorite seasonal veggies or dressings.

A white bowl with a grey pattern on the rim holds a vibrant salad. The bottom layer is dark green leafy mixed greens. On top are orange cooked shrimp arranged around the bowl, some covered in a green herb sauce. There is a row of bright green sliced avocado fanned out on one side with green sauce drizzled on it, and scattered around are thin slices of white radishes with red edges. There are also quartered cucumber pieces and whole bright green snap peas. The salad is dressed with a green creamy herb dressing spread over the layers. The bowl is placed on a white marbled surface with half an avocado and a few radishes around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I always love how these ingredients come together in this Sautéed Shrimp and Kale Salad with Avocado Recipe. Each element adds something special — from the peppery baby kale to the buttery texture of the avocado. When shopping, pick shrimp that’s fresh or well-frozen and baby kale that’s tender and bright green for the best results.

Baby kale leaves: Tender and milder than mature kale, perfect for this salad’s texture.
Shrimp (peeled and deveined): I like to use medium to large shrimp for easy sautéing and perfect bite size.
Olive oil: Adds a lovely richness when sautéing, opt for extra virgin for best flavor.
Radishes (thinly sliced): These bring a nice crisp and peppery bite to the salad.
Cucumbers (thinly sliced): Fresh, juicy, and cooling to balance the bold flavors.
Whole sugar snap peas: Their sweetness and crunch are just dreamy here.
Avocado: Choose ripe but firm, so it blends creamy texture without turning mushy.
Green Goddess Dressing: Herbal and tangy, it’s the secret sauce that brings it all to life.
Salt and black pepper: Simple seasoning to enhance all the flavors just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Sautéed Shrimp and Kale Salad with Avocado Recipe is how easy it is to make your own. You can swap veggies, adjust seasonings, or even swap shrimp for something else if you need to. It’s a flexible formula that lets you get creative or keep it simple based on what you have on hand.

Protein Swap: I’ve tried grilled chicken or even seared tofu in place of shrimp when I wanted a different protein or vegetarian boost — both work beautifully.
Seasonal Greens: If baby kale isn’t available, young spinach or arugula work well—they give a slightly different but equally delicious flavor.
Dressing Twist: You can swap green goddess with a lemon vinaigrette or a spicy sriracha mayo for a punch of variation.
Extra Crunch: Toss in toasted nuts like almonds or pumpkin seeds for a satisfying texture I can’t get enough of.

How to Make Sautéed Shrimp and Kale Salad with Avocado Recipe

Step 1: Sauté the Shrimp to Perfection

Heat your olive oil in a large skillet over medium-high heat. I like to wait until the oil shimmers before adding the shrimp—that way, they sear beautifully instead of sticking. Season your peeled and deveined shrimp with salt and pepper, then lay them gently in the hot pan. Cook them for about 1 to 2 minutes per side – keep an eye out because shrimp cook fast! When they turn opaque and have that lovely pinkish color, remove them from the heat and set them aside to cool slightly. Pro tip: don’t overcook your shrimp; otherwise, they can get rubbery. I learned that the hard way the first time I tried!

Step 2: Prepare Your Fresh Veggies and Avocado

While the shrimp cool, slice your radishes and cucumbers thinly – I like them almost paper-thin for extra crunch. Trim and rinse your sugar snap peas if needed, leaving them whole for a pop of sweetness and texture. Then slice your avocado into slices or cubes, depending on your preference. Using ripe but firm avocado here ensures it doesn’t turn into mush when tossed with the hot shrimp later.

Step 3: Assemble the Salad

Lay a generous bed of baby kale leaves on your plate or a large serving platter. This vibrant green base adds great earthiness and holds up well under the warm shrimp. Arrange your radishes, cucumbers, and sugar snap peas over the kale, then place your sautéed shrimp on top. Finally, add the creamy avocado slices, and drizzle with your favorite green goddess dressing. The fresh herbs and tang from the dressing tie the whole salad together beautifully.

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Pro Tips for Making Sautéed Shrimp and Kale Salad with Avocado Recipe

Don’t Overcrowd the Pan: Cooking shrimp in a single layer gives them a better sear and prevents steaming.
Use Ripe Avocado: Slightly firm avocados slice nicely and hold their shape without turning mushy.
Prep Veggies Early: Slicing radishes and cucumbers ahead saves time and lets the flavors mellow a bit.
Serve Immediately: This salad is best when fresh—especially because the kale can wilt once dressed and the shrimp cools.

How to Serve Sautéed Shrimp and Kale Salad with Avocado Recipe

The image shows a fresh salad in a white bowl with green decorative patterns around the edge, placed on a white marbled surface. The salad has several layers: a base of leafy greens, topped with bright orange cooked shrimp arranged around the sides. On top of the shrimp, slices of pale green avocado with a textured pattern cover one section. There are also thinly sliced red radishes and small green snap peas scattered evenly across the salad. A woman's hand is holding a wooden fork next to the bowl. The lighting is natural and bright, highlighting the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a few toasted pine nuts or sliced almonds on top to add a little extra crunch, plus a subtle nutty flavor I love. A few fresh herb leaves like parsley or dill can brighten the plate visually and boost the herbal aroma, especially if you didn’t use green goddess dressing. For a touch of brightness, sometimes I grate a bit of lemon zest right before serving.

Side Dishes

Since this salad feels both fresh and substantial, I like pairing it with a warm crusty bread or a side of roasted sweet potatoes to add some cozy warmth. When I’m in the mood for something light, a chilled glass of crisp white wine or sparkling water with lemon compliments it beautifully.

Creative Ways to Present

For special occasions, I’ve arranged this salad in individual mason jars layered with the kale, veggies, shrimp, avocado, and dressing on top, perfect for picnics or buffet-style meals. It’s such a crowd-pleaser when guests can see the beautiful colors. You can even serve it wrapped in large collard green leaves for a fun wrap-style presentation.

Make Ahead and Storage

Storing Leftovers

Because avocado and greens can brown or wilt, I usually store the shrimp and veggies separately in airtight containers and keep the avocado sliced fresh at serving time. The shrimp holds up well chilled for up to two days, but the salad tastes best fresh assembled.

Freezing

I don’t recommend freezing this salad as the freshness of kale and texture of avocado suffer after thawing. If you want to freeze, you might freeze the cooked shrimp separately for later use in other dishes.

Reheating

Leftover shrimp reheats best gently in a skillet over low heat or in the microwave for just a few seconds until warm. Avoid reheating too long to keep shrimp tender. Reheat separately and toss with fresh greens and avocado right before serving for best texture.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Frozen shrimp works great as long as you thaw it completely before cooking. Just be sure to pat it dry well to get a nice sauté with no excess moisture.
What can I use if I don’t have green goddess dressing?

If you don’t have green goddess on hand, a simple lemon vinaigrette or even a creamy herb dressing like ranch or cilantro lime will compliment the salad nicely.
How do I keep the kale from getting too tough?

Since we’re using baby kale here, it’s naturally more tender than mature kale. But if you prefer, you can give the leaves a quick massage with a bit of olive oil and lemon juice before assembling—it softens the texture perfectly.
Can I make this salad vegan?

Definitely! Simply swap the shrimp for crispy roasted chickpeas or marinated tofu, and use a vegan green goddess or herb dressing to keep it plant-based and flavorful.

Final Thoughts

This Sautéed Shrimp and Kale Salad with Avocado Recipe remains one of my absolute favorites because it marries freshness with satisfying protein effortlessly. Every time I make it, my family goes crazy for the combination of textures and flavors—it’s like a light yet indulgent meal all in one bowl. I hope you give it a try soon and discover how easy and delicious healthy food can be when you have the right ingredients and just a little technique up your sleeve.