Avocado and Shrimp La Scala Chopped Salad

Avocado and Shrimp La Scala Chopped Salad is a fresh, colorful, and satisfying salad packed with juicy shrimp, creamy avocado, crisp lettuce, tangy dressing, and crunchy vegetables. Inspired by the famous chopped salad style, this recipe delivers restaurant-quality flavor with simple ingredients that are easy to prepare at home for lunch, dinner, or gatherings.

Why You’ll Love This recipe

This Avocado and Shrimp La Scala Chopped Salad is the perfect combination of freshness, texture, and flavor. Every bite is loaded with tender shrimp, creamy avocado, crunchy romaine lettuce, juicy tomatoes, and savory cheese tossed in a zesty homemade dressing. It feels light yet filling, making it ideal for warm days, healthy lunches, or quick dinners.

One of the best things about this recipe is how simple it is to prepare. The ingredients are easy to find, and the salad comes together quickly without complicated cooking techniques. The chopped style ensures every forkful contains a little bit of everything, giving you balanced flavor in every bite.

This salad is also wonderfully versatile. You can customize it with your favorite vegetables, proteins, or dressings depending on what you have available. It works beautifully as a meal prep option because many ingredients can be prepared ahead of time. The creamy avocado paired with succulent shrimp creates a luxurious taste that feels elegant enough for entertaining guests while still being practical for everyday meals.

Yield: 4 servings

Avocado and Shrimp La Scala Chopped Salad

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Fresh shrimp, creamy avocado, crisp vegetables, and tangy dressing create a flavorful chopped salad perfect for healthy meals anytime.

Prep Time 20 minutes

Cook Time 8 minutes

Additional Time 10 minutes

Total Time 38 minutes

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 large romaine lettuce, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and black pepper to taste

For the Dressing:

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• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Begin by preparing all your fresh ingredients before cooking the shrimp. Wash and dry the romaine lettuce thoroughly to ensure maximum crispness. Chop the lettuce into small bite-sized pieces and place it into a large salad bowl. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and set everything aside neatly for easy assembly later.
2. Pat the shrimp dry with paper towels to remove excess moisture. This simple step helps the shrimp cook evenly and develop better flavor. Season them generously with garlic powder, salt, black pepper, olive oil, and lemon juice to create a light and delicious seasoning.
3. Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook the shrimp for about 2 to 3 minutes on each side until they turn pink, slightly golden, and opaque. Avoid overcooking because shrimp can quickly become rubbery.
4. Remove the cooked shrimp from the skillet and transfer them to a plate to cool slightly. Allowing the shrimp to rest for a few minutes helps retain their juices while preventing the salad from becoming warm during assembly.
5. Prepare the homemade dressing by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Continue whisking until the dressing becomes smooth and slightly creamy.
6. Add the chopped cucumber, tomatoes, and red onion into the bowl with the romaine lettuce. Toss gently to evenly distribute the colorful vegetables throughout the salad mixture.
7. Carefully dice the avocados into small chunks. Add them to the salad just before serving to maintain their creamy texture and fresh appearance. Sprinkle the grated Parmesan cheese evenly across the top for extra savory flavor.
8. Add the cooled shrimp into the salad bowl and gently fold everything together using salad tongs or large spoons. The goal is to keep the avocado pieces intact while mixing the ingredients evenly.
9. Drizzle the homemade dressing slowly over the salad while tossing gently. Make sure every ingredient gets lightly coated with the flavorful vinaigrette. Start with a smaller amount of dressing and add more if desired.
10. Serve the salad immediately while the lettuce remains crisp and the shrimp are perfectly tender. Garnish with extra Parmesan cheese, cracked black pepper, or fresh lemon wedges for a beautiful restaurant-style presentation.

Notes

For extra flavor, grill the shrimp instead of pan-cooking them. Always use ripe but firm avocados for the best texture. Chill the salad bowl before serving to keep the salad refreshing and crisp. This recipe pairs wonderfully with crusty bread, garlic toast, or chilled white wine for a complete meal experience.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 644Total Fat 45gSaturated Fat 10gUnsaturated Fat 35gCholesterol 267mgSodium 1975mgCarbohydrates 25gFiber 9gSugar 5gProtein 39g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best flavor, use fresh shrimp instead of frozen when possible. If using frozen shrimp, thaw them completely and pat dry before cooking to avoid excess moisture. Cooking the shrimp just until pink and opaque keeps them juicy and tender instead of rubbery.

Chop all vegetables into small, even pieces to achieve the authentic La Scala chopped salad texture. Smaller pieces allow the dressing to coat every ingredient evenly and make the salad easier to eat.

To keep avocados fresh and vibrant, add them just before serving. Tossing them too early may cause them to become mushy. A squeeze of fresh lemon juice can help prevent browning.

Chill the salad bowl before assembling the salad for an extra refreshing experience. Cold lettuce and vegetables create a crisp and restaurant-style presentation.

Allow the dressing to sit for a few minutes before tossing the salad. This helps the flavors blend beautifully and enhances the overall taste.

Ingredients Notes

Shrimp is the star protein in this recipe. Medium or large shrimp work best because they stay juicy and provide a satisfying bite. Peeled and deveined shrimp save preparation time and make cooking easier.

Avocados add creamy richness that balances the crisp vegetables perfectly. Choose ripe avocados that are slightly soft when gently pressed. Overripe avocados may become too mushy in the salad.

Romaine lettuce provides crunch and freshness. Its sturdy texture holds the dressing well without wilting quickly. You can also combine romaine with iceberg lettuce for extra crispness.

Cherry tomatoes bring sweetness and juicy flavor. Their vibrant color also makes the salad visually appealing. Halving or quartering them helps distribute their flavor evenly.

Cucumber adds refreshing crunch and keeps the salad light. English cucumbers are ideal because they have fewer seeds and thinner skin.

Red onion contributes a mild sharpness that enhances the salad’s flavor profile. Thinly slicing or finely chopping the onion prevents it from overpowering the other ingredients.

Parmesan cheese adds a salty and savory touch. Freshly grated Parmesan offers better flavor compared to pre-shredded varieties.

The dressing combines olive oil, red wine vinegar, garlic, Dijon mustard, lemon juice, salt, and black pepper. This tangy dressing complements both the shrimp and avocado beautifully while keeping the salad fresh and balanced.

Variations and Substitutions

You can easily customize this salad based on your preferences or dietary needs. Grilled chicken can replace shrimp if you prefer poultry, while crab or salmon also work wonderfully for seafood lovers.

For a vegetarian version, omit the shrimp and add chickpeas, white beans, or grilled tofu for protein. The salad still remains hearty and flavorful.

If you enjoy extra crunch, add crispy bacon, toasted almonds, sunflower seeds, or croutons. These ingredients provide texture contrast and make the salad even more satisfying.

Mozzarella, feta, or goat cheese can be substituted for Parmesan depending on the flavor profile you prefer. Each cheese brings its own unique character to the dish.

For a spicy twist, add sliced jalapeños or a pinch of red pepper flakes to the dressing. This gives the salad a bold kick without overpowering the fresh ingredients.

You can also experiment with different dressings such as creamy ranch, cilantro lime vinaigrette, or balsamic vinaigrette for variety.

Storage Options

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing separate until ready to serve. Avocado is best added fresh to prevent browning and maintain creaminess.

Cooked shrimp can be refrigerated separately for up to 3 days. If meal prepping, store chopped vegetables, shrimp, and dressing in individual containers for maximum freshness.

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