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Shrimp and avocado salad with a low-carb dressing
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.
Serves
Prep Time
Total Time
Calories
Protein
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Carbs
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Ingredients
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
Directions
In a large pan, sauté the shrimp over medium heat until cooked through. Set aside to cool.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and fresh cilantro.
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.
Drizzle the dressing over the salad and toss gently to combine.
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