Shrimp and Avocado Salad Recipe - Low Carb & Healthy
Low carb recipe for Shrimp and Avocado Salad which belongs to the Salads recipe category.
- 2 pounds (910 g) shrimp, cooked and shelled
- 1 black avocado
- 10 scallions, sliced thin
- cup (160 ml) bottled vinaigrette dressing (I like Paul Newman's Olive
- Oil and Vinegar.)
- 1 head romaine lettuce
This is very simple if you buy your shrimp already shelled and cooked.
I like to use little bitty shrimp for this, but feel free to use middle-sized shrimp if that's what you have on hand.
Put the shrimp in a big mixing bowl.
Peel and seed your avocado and dice it, somewhere between -inch (6 mm) and - inch (1.
3 cm) big.
Put that in the bowl, too.
Slice your scallions, including the crisp part of the green, and throw them in the bowl as well.
Pour on the dressing and gently stir the whole thing up to coat all the ingredients.
Let that sit for a few minutes while you break or cut up the lettuce.
Arrange it in beds on 6 serving plates.
Now stir the shrimp salad one last time to get up any dressing that's settled to the bottom of the bowl and spoon it out onto the beds of lettuce.
Each with 35 g protein; 8 g carbohydrate; 4 g dietary fiber; 4 g usable carbs.