Servings: 4 servings
Prep time: 15 minutes
Cook time: N/A
Total time: 15 minutes
Ingredients
- 1 lb. Cooked shrimp, peeled and deveined
- 1 Fennel bulb, sliced thin
- 1/2 Red onion, sliced thin
- 1 Avocado, diced
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Fresh dill, chopped
- 1/4 cup Extra virgin olive oil
- 2 tbsp. Lemon juice
- Salt and pepper, to taste
Instructions
- Combine the cooked shrimp, sliced fennel, sliced red onion, diced avocado, chopped parsley, and chopped dill in a large mixing bowl.
- In a small mixing bowl, whisk the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the shrimp and fennel mixture and toss to combine.
- Serve the salad chilled, and enjoy!
Note: You can adjust the amount of olive oil and lemon juice to your taste preference. You can also add more herbs or spices to flavor the salad.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 335 kcal
Total fat: 24g
Saturated fat: 3.4g
Cholesterol: 191 mg
Sodium: 401 mg
Total carbohydrates: 10g
Dietary fiber: 6g
Sugar: 2.4g
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 Fennel 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.