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Shrimp and Avocado Salad

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Servings: 4 Prep: 10 min Cook: 60 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Entree Salad Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Freshly Cracked Black Pepper

Ingredients

3 tablespoons lime juice, preferably freshly squeezed

½ bunch cilantro

1 pound cooked shrimp

2 tablespoons extra virgin olive oil

⅛ teaspoon freshly cracked black pepper ⚠

⅛ teaspoon sea salt, to taste

5 ounces baby salad greens

2 avocados

Instructions

1. Juice lime. Chop cilantro. Peel and devein shrimp if necessary.

2. Combine cilantro dressing/marinade dressing ingredients (from limes to salt) in a bowl and mix.

3. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat.

4. Cover and refrigerate for at least 1 hour (2 or 3 is better).

5. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Peel, pit, and cut avocado into bite-size wedges.

6. Divide greens among plates. Sprinkle avocado over lettuce.

7. Top with marinated shrimp and leftover dressing.

Per serving incomplete

5759

Cal

12g

Carbs

657g

Fat

31g

Protein

Carbs 1%

Fat 97%

Protein 2%