Shrimp and Avocado Salad

This Shrimp and Avocado Salad combines succulent shrimp with creamy avocado, creating a refreshing and nutritious meal. Perfect for a low-carb lunch, it's both satisfying and packed with flavor.

Ingredients

• Shrimp (peeled and deveined) - 250 grams
• Avocado - 1 large
• Cherry tomatoes - 100 grams
• Cucumber - 1 medium
• Red onion - 1/4 medium
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium-sized pot, bring water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque, then drain and let cool.
2. While the shrimp cool, chop the avocado, cherry tomatoes, cucumber, and red onion into bite-sized pieces.
3. In a large bowl, combine the cooled shrimp, chopped avocado, cherry tomatoes, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and gently toss to combine all ingredients without mashing the avocado.
6. Serve immediately or refrigerate for up to 30 minutes before serving to enhance the flavors.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 170 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in healthy fats from avocado which support heart health.
• Rich in protein from shrimp, aiding in muscle repair and growth.

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