Shrimp & Avocado Salad

Last updated on April 23rd, 2018 at 02:42 am

Nothing says summer is coming better than a shrimp and avocado salad.  But to be honest, it kind of feels already like summer here in Japan!  This salad is fresh and delicious!  As I said in some of my previous posts, I want to introduce good carbs and good fats into my diet.  This is where this salad comes from.

I had some shrimps that I had to use so I thought of making an avocado and shrimp salad with a homemade vinaigrette.  For the vinaigrette, I used fresh basil from my garden.  Feel free to double or triple this recipe and the vinaigrette as I only made enough for 2 portions.

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Shrimp & Avocado Salad with a Fresh Basil Vinaigrette

Grilled shrimp, fresh ingredients...summer is definitely coming!

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 15 minutes

SERVINGS 2 servings

Calories 364 kcal

Author Mira

Ingredients

• 12 peeled shrimps
• 1 tsp refined coconut oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tomato
• 1 avocado
• 2 green onions stalk
• 1/2 mini cucumber
• 1 tbsp organic lemon juice

Vinaigrette

• 6 leaves fresh basil
• 1 clove garlic
• 2 tbsp extra virgin olive oil
• 1 tsp white vinegar
• 1 tbsp organic lemon juice
• 1 tsp Himalayan salt
• 1 tsp black pepper

Instructions

1. Heat 1 tsp of coconut oil in small frying pan; cook shrimps, sprinkle garlic and onion powder, stirring, until white-orange. Transfer the shrimps to a large bowl.
2. Slice the avocado in half, discard the seed, scoop it out of its shell and slice it. Slice the tomato, cucumber, and green onions stalk. Add all veggies to the large bowl, cover with lemon juice, and mix well. This will prevent the vegetables from losing their colours. Thinly chop the basil leaves and garlic.
3. In a small bowl, add the garlic, basil, olive oil, white vinegar, lemon juice and salt and pepper. Mix carefully with a spoon.
4. Spoon the vinaigrette over the veggies in the large bowl.

Recipe Notes

Vinaigrette can be made in advance and stored for 2-3 weeks in an air-tight container in the refrigerator.
Vinaigrette can be used for a variety of salads.
Replace shrimps for chicken for a meat version.

Nutrition Facts

Shrimp & Avocado Salad with a Fresh Basil Vinaigrette

Amount Per Serving (1 serving)

Calories 364 Calories from Fat 281

% Daily Value*

Total Fat 31.22g 48%

Saturated Fat 5.97g 30%

Cholesterol 62mg 21%

Sodium 196mg 8%

Total Carbohydrates 14.56g 5%

Dietary Fiber 8g 32%

Sugars 3.22g

Protein 11.28g 23%

* Percent Daily Values are based on a 2000 calorie diet.