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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

2

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

  1. 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.

  2. Prepare the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.

  3. 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.

  4. Serve and Enjoy!

    • Divide into two plates and garnish with fresh cilantro or parsley.

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

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