This Shrimp and Avocado Salad is a perfect dish for Mother’s Day lunch, light, refreshing, and brimming with flavour. It features a vibrant mix of greens, creamy ripe avocados, and spicy grilled shrimp, all tossed together in a zesty lemon olive oil dressing. This salad strikes the right balance between indulgence and health, making it an ideal choice for celebrating this special day in a keto-friendly way.
Shrimp and Avocado Salad
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
4
Calories
300
Ingredients
- For the Grilled Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2teaspoon garlic powder
- Salt and pepper to taste
- For the Salad
- 6 cups mixed salad greens
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- For the Lemon Olive Oil Dressing
- 1/4 cup olive oil
- 1/4 cup olive oil 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- 1. Preheat your grill or grill pan to medium-high heat. Toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper until well-coated.
- 2. Grill shrimp on each side for 2-3 minutes or until they turn pink and opaque. Remove from heat and set aside to cool slightly..
- 3. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
- 4. Combine mixed greens, diced avocados, sliced red onion, and cherry tomatoes in a large salad bowl
- 5. Add the grilled shrimp to the salad.
- 6. Drizzle the lemon olive oil dressing over the salad and toss gently to combine, ensuring everything is evenly coated..
- 7. Divide the salad among plates and serve immediately, offering a refreshing and nourishing meal that's perfect for a Mother's Day celebration.
- 8. Enjoy this special moment with your mother, serving her a meal that's as delightful and vibrant as she is. This Shrimp and Avocado Salad will make her day even more memorable.
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