Keto Shrimp Avocado Salad Recipe

Ingredients:

For the Salad:

1 lb (450g) cooked shrimp, peeled and deveined

2 large avocados, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

2 tablespoons fresh cilantro, chopped (optional)

Salt and pepper, to taste

For the Lime Vinaigrette:

1/4 cup olive oil

Juice of 2 limes (about 1/4 cup)

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and pepper, to taste

1/2 teaspoon cumin (optional, for a bit of warmth and depth)

Instructions:

Prepare the Vinaigrette:

In a small bowl, whisk together olive oil, lime juice, Dijon mustard, minced garlic, salt, pepper, and cumin (if using) until well combined. Set aside.

Combine the Salad Ingredients:

In a large mixing bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, and thinly sliced red onion.

If using, sprinkle the chopped cilantro over the salad for a fresh, herby flavor.

Dress the Salad:

Pour the lime vinaigrette over the salad ingredients. Gently toss to ensure everything is evenly coated with the dressing. Season with salt and pepper to taste.

Chill and Serve:

For the best flavor, let the salad chill in the refrigerator for about 15 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions:

Serve the salad on a bed of mixed greens or with keto-friendly crackers for a crunch.

Garnish with additional cilantro leaves or lime wedges for an extra burst of flavor.