Avocado Cilantro Lime Shrimp Salad
You have to try this Avocado Cilantro Lime Shrimp Salad! It’s healthy, fresh and super flavorful - the perfect low carb recipe any night of the week.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
If using fresh shrimp, wash, peel and devein. Sauté shrimp for a few minutes in 2 tablespoons of avocado cilantro lime dressing (optional) or oil until it turns pink on all sides. Set aside to cool.
Wash and then cut or tear lettuce into pieces and place in salad bowl. Cut up tomatoes and any other salad fixings you want to add. Place on top of lettuce. Add cooked and cooled shrimp. Place enough dressing to your liking on the salad and toss to coat. Serve and enjoy!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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- Any type of lettuce will work in this recipe. We often use butter crunch or romaine.
- The dressing stays light and doesn’t separate when using avocado oil, however, you could substitute olive oil if that’s what you have on hand.
- You’ll have some dressing leftover after making your Avocado Cilantro Lime Shrimp Salad, so use it on pasta or grilled meat another night this week!
- Leftover dressing keeps for about a week in the refrigerator.
Calories: 94kcal | Carbohydrates: 7g | Protein: 8g | Fat: 4g | Cholesterol: 75mg | Sodium: 249mg | Potassium: 408mg | Fiber: 3g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 11.7mg | Calcium: 74mg | Iron: 1.4mg