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Shrimp Tomato & Avocado Salad Stacks


These beautiful, zesty shrimp, avocado and tomato salad stacks are fantastic as an appetiser for a dinner party or Christmas celebrations, especially for a festive lunch.

Festive Shrimp Avocado & Tomato Salad Stacks
Photography by Andriy Sarymsakov

Gorgeous king prawns or smaller shrimp might not be what some associate with Christmas, but down under in Australia it’s a classic festive ingredient. Seafood is often served for Christmas lunch, accompanied with a beautiful sauce and a salad. I wanted to share a super simple and beautiful looking appetizer dish made with small marinated shrimp, sweet tomatoes and velvety avocados dressed with citrus juices.

Cook’s notes

You can prepare all of the dish elements ahead of time and assemble the stacks just before serving. Another way you can serve this dish is as a layered salad in small glasses or jars, or a larger single platter.

If you’re using larger king prawns, you can diced them into smaller pieces or serve fewer pieces per serving.

For those following AIP (autoimmune protocol) or avoiding tomatoes for other reasons, diced mango, peach or cucumber would work really well with shrimp and avocado.

If you don’t have aged, sweet balsamic vinegar, use regular balsamic and combine it with a teaspoon or so of honey.

5.0 from 1 reviews
Shrimp Tomato & Avocado Salad Stacks
Prep time
Total time
Serves: 6
For the shrimp layer
  • 500 g / 1 lb cooked small prawns/shrimp (looking at 7-8 pieces per person)
  • ½ teaspoon ground red peppercorns or black peppercorns (chilli is also great)
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped fresh rosemary or dried rosemary
  • Generous pinch of sea salt
  • Juice of ½ lemon
  • 2 tablespoons olive oil
For tomatoes
  • 4 large tomatoes, quartered, seeds removed and diced into small cubes
  • ½ teaspoon sea salt
For avocado layer
  • Juice of ½ lemon
  • Juice of ½ small orange
  • Juice of ½ lime
  • 3 tablespoons olive oil
  • 1 clove of garlic, grated or finely diced
  • ½ teaspoon sea salt
  • 3 ripe (but over-ripe) avocados, diced into cubes (about ½ avocado per person)
For garnishes
  • 2 tablespoons aged (sweet) balsamic vinegar (omit for Whole30)
  • A few peppercorns or chill flakes, you can also add some fresh pomegranate seeds
  • Chopped chives or scallions
  1. First, we’re going to marinate the shrimp, which can be done the day before or a few hours ahead of serving. Combine cooked prawn meat with the rest of the ingredients and use your hands to toss everything together until well combined and coated. Leave to infuse for 2-3 hours or overnight.
  2. Dice tomatoes (seeds removed) and season with sea salt. Combine and set aside.
  3. Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk together. Add the diced avocado and combine gently as to not mash or break the avocado too much.
  4. To assemble, divide the avocado between 6 small or serving glasses, or as one large layer on a bigger platter. Then pour over the remaining dressing over the top evenly.
  5. Scoop the diced tomato over each serving and then top with equal amount of marinated shrimp. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chilli flakes.

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Festive Shrimp Avocado & Tomato Salad Stacks (photo by Andriy Sarymsakov) - perfect as a Christmas or dinner party appetizer or starter, this dish is paleo, gluten-free, low-carb, and Whole30 friendly


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