Servings: 4 servings
Prep time:15 minutes
Cook time: N/A
Total time: 15 minutes
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Combine the cooked shrimp, diced avocado, mixed salad greens, cherry tomatoes, red onion, and cilantro in a large bowl.
- Whisk together the lime juice, olive oil, garlic, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad and toss to coat.
- Serve immediately.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 345 kcal
Total Fat: 23g
Saturated Fat: 3.3g
Total Carbohydrate: 14.2g
Dietary Fiber: 8.5g
Sugars: 2.4g
Protein: 26.4g
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 Avocado 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.