Easy Paleo Shrimp and Avocado Salad
You can make this Easy Paleo Shrimp and Avocado Salad in minutes, and this delicious salad is also Whole 30, low-carb, Keto, low-glycemic, dairy-free, gluten-free and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Sometimes I’m a very bad blogger. I actually made this Easy Paleo Shrimp and Avocado Salad months ago when a couple of my nieces were doing Whole 30 and I was brainstorming recipe ideas that would be a treat for them. Then somehow it kept getting pushed to the end of the line for recipes to show up on the blog.Now I hope I’m not too late to be encouraging you to give it a try, because even though I might not eat a cold salad like this in the dead of winter, I’d happily eat this for a quick and delicious low-carb meal most any other time of year. Shrimp and avocados are two of my very favorite foods, and this combination with just a touch of cumin and lime flavor seemed like a perfect way to use them together.
Thaw shrimp in the fridge; then drain well when you’re ready to make the salad.
Whisk together the lime juice, cumin, salt, and olive oil to make the dressing.
Dice up two avocados and toss with about half the dressing.
Chop the green onions and add to the avocado with the drained shrimp. Gently combine, adding as much more dressing as you prefer. That’s all, enjoy!
Easy Paleo Shrimp and Avocado Salad
(Makes 4-6 servings, depending on what else is served with it; recipe created by Kalyn as a treat for Whole 30.)
1 lb. cooked frozen shrimp, thawed (I used 50-70 per pound size shrimp)
2 avocados, diced
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. ground cumin (or less if you’re not a big cumin fan)
1/2 tsp. finely ground sea salt
3 T extra-virgin olive oil
6 green onions, thickly sliced
Let shrimp thaw overnight in the fridge (or you can thaw them in the bag in cold water in the sink if you forget to plan ahead.) Put thawed shrimp into a colander placed in the sink and let the shrimp drain well. (If you’re in a hurry, drain shrimp and pat dry with paper towels.
Whisk together the lime juice, cumin, and salt, then whisk in the olive oil a little at a time to make the dressing. Cut up the avocado into bite-sized chunks, put in a bowl large enough to hold all the ingredients, and toss with about half the dressing.
Cut the green onions into thick slices. If the shrimp is still wet, pat dry with paper towels. Add the green onions and drained shrimp to the avocados and gently combine, adding as much additional dressing as you prefer. Season to taste with more salt if desired (I didn’t add more.)
This will keep for a day in the fridge, although it’s best freshly made.
Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is Paleo and Whole 30 approved. It’s also about as low-carb as it gets, and although avocados are a limited food for Phase One of the South Beach Diet they’re loaded with healthy fat, and I’d certainly eat this for phase one on South Beach as long as you don’t overdo it on the portion size.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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