Summertime is a time of outdoor cooking for many of us. One of the most popular recipes in my house is shrimp and avocado salad – a simple dish of shrimp, avocado and a perfectly cooked egg topped with a spicy chipotle sauce. In my mind, this is the epitome of an easy weeknight meal. And, while it was quite simple, there were a few things I was able to do to improve the recipe and make it even easier to make.
Yes, you can have your shrimp and avocado salad and lose weight at the same time. In fact, it’s possible to lose weight and feel great by completely changing the way you eat. Keto is an eating pattern that gets your body into a fat-burning state, where your body burns fat for fuel instead of carbs. If you’re finding it tough to lose weight on other diets, why not give keto a try?
Lina | Recipe Creator / DIY Content Creator
Feb 09, 2018 @ 5:00 PM MST
Shrimp and avocado salad recipe
offers: 6 SERVICES
Preparation time : 15 MINUTES
Cooking time : 10 MINUTES
Total time : 25 MINUTES
For the salad:
- 1 pound cooked shrimp (drain and cut off tails)
- 2 ripe avocados
- 4 cups lettuce (optional), grated
- 1 cucumber, sliced
- 5 Radieschen, wrinkled
To fill up:
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 cup fresh coriander, finely chopped
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- A pinch of red pepper flakes
- Drain the excess water from the shrimp.
- Mix the shrimp, radishes, avocado and cucumber in a bowl. Set it aside.
- In another small bowl, whisk together all the ingredients for the dressing.
- If you have time, marinate the shrimp in the refrigerator for an hour with the sauce.
- Divide the crab mixture and additional dressing over the salad and serve.
Amount per serving:74 calories | 5 g fat | 6 g total carbohydrate | 3 g fiber | 2 g protein | 3 g net carbohydrate
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I love keto dinner ideas!
Try this healthy salad recipe with shrimp and avocado – it’s anything but boring! A dressing of fresh lime and cilantro makes it very tasty and delicious.
Lunch salads are so easy to vary with vegetables and additions. This simple vinaigrette is delicious and can be supplemented with herbs to suit your taste. Next time I’ll add cumin or sriracha for seasoning! I like it.
Femur: If you have time, marinate the shrimp and vegetables in the sauce ahead of time for optimal flavor.
Shrimp and avocado salad recipe
offers: 6 SERVICES
Preparation time : 15 MINUTES
Cooking time : 10 MINUTES
Total time : 25 MINUTES
For the salad:
- 1 pound cooked shrimp (drain and cut off tails)
- 2 ripe avocados
- 4 cups lettuce (optional), grated
- 1 cucumber, sliced
- 5 Radieschen, wrinkled
To fill up:
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 cup fresh coriander, finely chopped
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- A pinch of red pepper flakes
- Drain the excess water from the shrimp.
- Mix the shrimp, radishes, avocado and cucumber in a bowl. Set it aside.
- In another small bowl, whisk together all the ingredients for the dressing.
- If you have time, marinate the shrimp in the refrigerator for an hour with the sauce.
- Divide the crab mixture and additional dressing over the salad and serve.
Amount per serving:74 calories | 5 g fat | 6 g total carbohydrate | 3 g fiber | 2 g protein | 3 g net carbohydrate
Provided for you by
I love this salad!
It’s such a simple and savory dish! This is a great lunch idea that can be prepared in advance and taken to work during the week. If you are making the salad ahead of time, separate the pickled vegetables/shrimp from the lettuce so the salad will keep longer.
