A light, refreshing salad that is perfect for any occasion. Loaded with fresh mozzarella, basil leaves, avocado slices, cherry tomatoes, cucumbers and tender shrimp - all tossed in a sweet balsamic glaze. Easy and bursting full of summertime flavors! #capresesalad #salad #shrimpsalad #summersalads | https://withpeanutbutterontop.com
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Loaded Avocado Caprese Salad with Shrimp

A light, refreshing salad that is perfect for any occasion. Loaded with fresh mozzarella, basil leaves, avocado slices, cherry tomatoes, cucumbers and tender shrimp - all tossed in a sweet balsamic glaze.
Course Main Course, Salad, Side Dish
Cuisine Italian
Keyword Avocado Caprese Salad, Caprese Salad, Loaded Avocado Caprese Salad with Shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 470kcal
Author Samantha Buckner

Ingredients

Salad:

  • 2 cups cherry tomatoes, halved
  • 1 medium avocado, sliced or diced
  • 1 large english cucumber, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 8 oz fresh mozzarella pearls, or sliced
  • 5 oz fresh basil leaves, roughly chopped

Shrimp:

  • 1 lb wild caught shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 1 tbsp basil pesto

Dressing:

  • 3 tbsp basil pesto, store-bought
  • 1 tbsp fresh lemon juice
  • 2 tbsp balsamic glaze, store-bought or homemade
  • salt and pepper, to taste

Garnishment:

  • Fresh basil, roughly chopped
  • Balsamic glaze store-bought or homemade
  • Fresh lemon juice, optional - but delicious

Instructions

  • Place a large, nonstick pan over medium heat with olive oil. 
  • Once the olive oil has heated, add the shrimp and season with salt, pepper, and garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top.
  • Cook 1-2 minutes per side and flip, cooking an additional 1-2 minutes or until cooked through and pink. Remove from burner and toss with 1 tablespoon of basil pesto. Allow to cool to room temperature and then place in the fridge to cool even further while you prepare the salad. *SEE NOTES BELOW.
  • To a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion, and basil. Combine the ingredients for the dressing in a small mixing bowl and pour over the salad.
  • Add in the cooked shrimp and gently toss to coat.
  • Taste test and add more salt and pepper, as needed. Drizzle with extra balsamic glaze and a fresh squeeze of lemon juice (both optional, but delicious in my opinion). Garnish with avocado and freshly chopped basil leaves.

Homemade Balsamic Glaze:

  • Combine 1/4 cup balsamic vinegar with 1 1/2 tablespoons of light brown sugar, maple syrup or honey in a small saucepan over medium heat. Once it begins to bubble, reduce the heat to medium-low and allow it to simmer 8-10 minutes, or until it has reduced in volume by half. Remove and allow to cool before using.

Notes

 
Shrimp: I prefer the shrimp to be cooled, but this is entirely up to you. This salad can be served with warm or cooled shrimp.
I like to add half of the avocado to the salad and gently toss it in and then garnish with a little more. Avocado is best when cut fresh, so add to the salad right before serving.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 19g | Protein: 44g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 220mg | Sodium: 284mg | Potassium: 953mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2895IU | Vitamin C: 34.4mg | Calcium: 587mg | Iron: 3mg