Food · Recipes

Low Carb Shrimp Salad with Avocado

In spite of the promise of fall temperatures, we are still getting hit with a few days of heat. This is one of my favorite meals for those too-hot-to-cook times of the year.

Shrimp and avocado salad- perfect for a nutritional high fat, low carb meal.
This easy, low carb salad should become a staple in your recipe box since it is packed with nutritional value PLUS it’s pretty enough to serve to guests.

Shrimp and Avocado Salad

  • Servings: 4
  • Difficulty: easy
  • Print

    INGREDIENTS
    about a cup of cold, cooked shrimp cut into little pieces
    2 avocados, sliced or chopped
    2 or 3 leaves of leafy green lettuce per serving (optional)
    1/4 cup Avocado Mayonnaise
    a couple squirts of Dijon mustard
    1/4 tsp lemon juice
    1/4 cup finely sliced spring onion
    1/2 tbs dried parsley
    1/2 tbs smoked paprika
    salt and pepper to taste

    DIRECTIONS
    1. Combine all ingredients except avocado and lettuce into a medium sized bowl. Stir together.
    2. Arrange lettuce, topped with a bit of avocado and then a scoop of the shrimp mixture onto plate. Serve cold with a couple slices of lemon if you like.

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