Recipes · Lunch
Shrimp and Avocado Salad
A fresh, protein-packed Mediterranean salad that's naturally low in carbs. Succulent pan-seared shrimp meet buttery avocado, juicy cherry tomatoes and a bright lemon-olive oil dressing for a light lunch that keeps you full.
AIMethod
Pat the shrimp dry and season with a pinch of salt and pepper. Finely chop the garlic.
Heat 1 tbsp of the olive oil in a large pan over medium-high heat. Add the shrimp and garlic and cook for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly.
Halve the cherry tomatoes, dice the cucumber and thinly slice the red onion. Roughly chop the parsley.
Halve, pit and peel the avocado, then cut into bite-sized cubes.
In a large bowl, combine the salad leaves, tomatoes, cucumber and onion.
Whisk the remaining olive oil with the lemon juice, a pinch of salt and pepper to make the dressing.
Add the shrimp and avocado to the bowl, drizzle with the dressing and toss gently so the avocado stays intact.
Scatter with parsley and serve immediately.
Make it yours
Adapt it to your macros.
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