Description

A light, healthy shrimp avocado salad combining creamy avocado, seasoned shrimp, and crisp vegetables for a satisfying low-carb meal. Ready in under 30 minutes, it’s perfect for lunch, dinner, or a keto-friendly option.

Ingredients

Scale

1 lb raw shrimp, peeled and deveined

2 ripe avocados, diced

3 cups mixed salad greens

1/2 cup cherry tomatoes, halved

1/4 small red onion, thinly sliced

1 small cucumber, sliced

2 tbsp olive oil

juice of 1 lime

salt to taste

pepper to taste

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey

1/2 clove garlic, minced

1 tsp lemon juice

Instructions

1. Pat shrimp dry and season with salt, pepper, and paprika.

2. Heat olive oil in a skillet over medium-high heat.

3. Cook shrimp for about 2 minutes per side until pink and opaque.

4. Squeeze lime juice over the shrimp and transfer to a plate to cool.

5. In a bowl combine salad greens, cherry tomatoes, red onion, cucumber, and avocado.

6. Whisk extra virgin olive oil, Dijon mustard, honey, garlic, and lemon juice to make dressing.

7. Drizzle dressing over the salad and toss gently to combine.

8. Top the salad with cooled shrimp and adjust seasoning with salt and pepper.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: pan-fry
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Fat: 28
Carbohydrates: 10
Protein: 32

Keywords: shrimp avocado salad, shrimp salad recipes, keto recipes dinner, avocado recipes, how to cook shrimp, low carb rezepte, vegetarische rezepte, healthy nutrition, avocado salad