Shrimp Avocado Salad

This Shrimp Avocado Summer Salad is a light, refreshing dish perfect for warm weather. With a zesty lime dressing and the combination of succulent shrimp and creamy avocado, it makes a great high-protein, low-carb meal that’s both satisfying and easy to make.

Ingredients

• 1 lb large shrimp, thawed
  
  

• 2 cups shredded lettuce
  
  

• ¼ red onion, diced
  
  

• 2 avocados, sliced
  
  

• 1 tablespoon chopped cilantro
  
  

For the Dressing:

• 3 tablespoons extra-virgin olive oil
  
  

• 3 tablespoons lime juice
  
  

• 1 teaspoon cumin
  
  

• ½ teaspoon salt
  
  

• ½ teaspoon fresh cracked pepper
  
  

Directions

1. Bring a large pot of water to a boil. Lower the heat to medium and steam the shrimp in a steamer insert or mesh strainer for 4-6 minutes until the shrimp turn bright pink. Set aside to cool.
   
   

2. In a large bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
   
   

3. Add the cooked shrimp to the bowl with the dressing, then toss in the shredded lettuce and red onions.
   
   

4. Carefully arrange the sliced avocados around the shrimp and garnish with cilantro.
   
   

5. Serve immediately at room temperature or chilled.
   
   

Nutritional Value (per serving)

• Calories: 363 kcal
  
  

• Carbohydrates: 12g
  
  

• Protein: 25g
  
  

• Fat: 26g
  
  

• Saturated Fat: 4g
  
  

• Polyunsaturated Fat: 3g
  
  

• Monounsaturated Fat: 18g
  
  

• Trans Fat: 0.01g
  
  

• Cholesterol: 183mg
  
  

• Sodium: 438mg
  
  

• Potassium: 874mg
  
  

• Fiber: 7g
  
  

• Sugar: 2g
  
  

• Vitamin A: 348 IU
  
  

• Vitamin C: 15mg
  
  

• Calcium: 100mg
  
  

• Iron: 2mg