Servings: 4 servings
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 cups Mixed greens
- 4 slices Cooked bacon, chopped
- 1 Avocado, sliced
- 1/4 cup Crumbled blue cheese
- 1/4 cup Chopped walnuts
- 1/4 cup Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine the mixed greens, chopped bacon, sliced avocado, crumbled blue cheese, and chopped walnuts in a large bowl. Toss to combine.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a separate bowl.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- Add the cooked shrimp to the salad and drizzle with the dressing. Toss to combine.
- Serve immediately and enjoy your delicious low-carb shrimp and bacon salad.
Nutrition Facts
Calories: 387
Total Fat: 31g
Saturated Fat: 6g
Cholesterol: 184 mg
Sodium: 531 mg
Total Carbohydrates: 8g
Dietary Fiber: 5g
Sugars: 1g
Protein: 22g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Bacon Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
