Avocado and Cilantro Lime Shrimp Salad
Nutritional Information
Chilled sautéed shrimp tossed with ripe avocado, cucumber, cilantro and lime juice. No added oils; avocado supplies creamy fat. A quick, whole-food keto lunch.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs raw shrimp, peeled and deveined
- 1 large ripe avocado, diced
- 1 cup cucumber, diced
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 clove garlic, minced
- 1 pinch sea salt
Bring a skillet to medium-high heat. Add shrimp and cook 2–3 minutes per side until opaque and just cooked through (use a splash of water to prevent sticking if needed). Remove and cool slightly.
In a bowl, combine diced avocado, cucumber, cilantro, garlic, and lime juice. Gently fold in cooked shrimp.
Season with salt to taste and serve chilled or at room temperature.
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