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This salad is so fresh and tasty and can be pulled together in just a few minutes. Featuring delicious shrimp paired with creamy avocado, you can’t ask for a healthier lunch or dinner.
Topped with the easiest seafood sauce you’ll ever make? It’s pure heaven. Enjoy this easy, Whole30 compliant salad made with shrimp, avocado and dressing made with heart-healthy fats.
If you practice intermittent fasting and are the OMAD or TMAD type (meaning you only eat once or twice a day), you can eat two or all four servings all at once. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.9 grams
Protein26.9 grams
Fat32.6 grams
Calories426 kcal
Calories from carbs 4%, protein 26%, fat 70%
Total carbs8 gramsFiber4.1 gramsSugars1.2 gramsSaturated fat4.7 gramsSodium761 mg(33% RDA)Magnesium73 mg(18% RDA)Potassium617 mg(31% EMR)
Ingredients (makes 4 servings)
Salad:
- 500 g cooked and peeled shrimp (1.1 lb)
- 2 small gem lettuces (200 g/ 7.1 oz)
- 1 large avocado (200 g/ 7.1 oz)
- 1 tbsp chopped cilantro (coriander)
- 1 tbsp lemon juice (15 ml)
- sea salt and ground pepper, to taste
Seafood Sauce:
Instructions
- Prepare all the ingredients.
- Place all of the sauce ingredients into a small bowl and whisk until smooth and well combined. Pour into a serving bowl or jug.
- Season the shrimp with salt and pepper. Peel and slice the avocado and toss the slices in the lemon juice to stop browning.
- Tear the lettuce into chunks and spread out on a serving tray or bowl. Scatter the shrimp all around the lettuce and then tuck the avocado slices amongst the shrimp. (Note: For better portion control, divide between 4 small single-serve salad bowls.)
- Finish with a scatter of coriander (cilantro). Serve with lemon wedges, if desired. Store in a covered container in the fridge for up to 3 days.
Shrimp & Avocado Salad with Seafood Sauce
Step by Step
Ingredients
Instructions
- Prepare all the ingredients.
- Place all of the sauce ingredients into a small bowl and whisk until smooth and well combined. Pour into a serving bowl or jug.
- Season the shrimp with salt and pepper. Peel and slice the avocado and toss the slices in the lemon juice to stop browning.
- Tear the lettuce into chunks and spread out on a serving tray or bowl. Scatter the shrimp all around the lettuce and then tuck the avocado slices amongst the shrimp. (Note: For better portion control, divide between 4 small single-serve salad bowls.)
- Finish with a scatter of coriander (cilantro). Serve with lemon wedges, if desired. Store in a covered container in the fridge for up to 3 days.
Nutrition (per serving)
Calories426kcal
Net Carbs3.9g
Carbohydrates8g
Protein26.9g
Fat32.6g
Saturated Fat4.7g
Fiber4.1g
Sugar1.2g
Sodium761mg
Magnesium73mg
Potassium617mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.9 g | 26.9 g | 32.6 g | 426 kcal |
| Prawns, shrimp (cooked, peeled) |
| 1.1 g | 25.1 g | 2.1 g | 131 kcal |
| Lettuce (Little Gem), fresh |
| 0.8 g | 0.3 g | 0.2 g | 6 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.4 g | 80 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Mayonnaise |
| 0.2 g | 0.3 g | 22.8 g | 204 kcal |
| Ketchup |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Worcestershire sauce |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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