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Shrimp and avocado salad with a low-carb dressing

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

Serve the Shrimp and Avocado Salad as a satisfying lunch or dinner option. For added variety, consider topping it with a sprinkle of feta cheese or a handful of toasted nuts. This salad also pairs well with a side of grilled vegetables for an extra nutrient boost. 


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SozaWeightLoss LowCarbRecipe HighProteinMeal DiabeticFriendly HealthyEating SaladIdeas WeightLossJourney ShrimpAndAvocado


For the Salad:

  • 1 pound shrimp, peeled and deveined

  • 2 avocados, diced

  • 2 cups mixed salad greens

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, sliced

  • 1/4 red onion, thinly sliced

  • 1/4 cup fresh cilantro, chopped

For the Dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. In a large pan, sauté the shrimp over medium heat until cooked through. Set aside to cool.

  2. In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and fresh cilantro.

  3. Add the cooled shrimp and diced avocados to the salad.

For the Dressing:

4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.

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


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

98% would recommend

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