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Shrimp and Avocado Salad

average rating is 3 out of 5, based on 150 votes

Serve with a side of grilled asparagus or roasted Brussels sprouts for extra fiber.
Pair with a light vegetable soup for a complete meal.
Add 1 tbsp hemp seeds for additional texture and omega-3s.

Serves

Prep Time

N/A

Total Time

N/A

Calories

290 Protein

28 Fat

15 Carbs

9 Tags:

low carb high protein weight loss salad diabetic-friendly keto shrimp salad SOZA-approved healthy avocado recipes Mediterranean diet gluten-free meals easy shrimp recipes

Ingredients

For the Salad:

8 oz wild-caught shrimp (peeled and deveined)
4 cups mixed greens (organic recommended)
1/2 medium avocado, diced
1/2 cup cherry tomatoes, halved (organic recommended)
1/4 small red onion, thinly sliced
1/4 cup cucumber, diced (organic recommended)
2 tbsp fresh cilantro or parsley, chopped

For the Dressing:

2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1/4 tsp black pepper
1/4 tsp sea salt

Directions

Cook the Shrimp:
- Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
- Add shrimp and cook for 2-3 minutes per side, until opaque and firm.
- Remove from heat and set aside.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
Assemble the Salad:
- In a large bowl, add mixed greens, cherry tomatoes, cucumber, and red onion.
- Toss with dressing until evenly coated.
- Top with cooked shrimp and diced avocado.
Serve and Enjoy!
- Divide into two plates and garnish with fresh cilantro or parsley.