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    Home » Special Diets » Dairy Free Recipes » Shrimp & Avocado Salad

    Shrimp & Avocado Salad

    March 21, 2016 by Mira 1 Comment

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    My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!
    Grilled shrimp, fresh ingredients...summer is definitely coming!
    Jump to Recipe Print Recipe
    My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!

    My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!

    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.  For other avocado recipes, you can also try this keto avocado salsa that you can top chicken, salmon and other types of fish.

    My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!

    My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!
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    5 from 1 vote

    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
    NET Carbs 6.56g
    calories 364kcal
    Protein 11.28g
    Fat 31.22g
    Cook Mira

    Ingredients

    • 12 peeled shrimps
    • 1 tsp refined coconut oil
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • 1 tomato
    • 1 avocado
    • 2 green onions stalk
    • ½ 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

    • 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.
    • 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.
    • In a small bowl, add the garlic, basil, olive oil, white vinegar, lemon juice and salt and pepper. Mix carefully with a spoon.
    • Spoon the vinaigrette over the veggies in the large bowl.

    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.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Shrimp & Avocado Salad with a Fresh Basil Vinaigrette
    Amount Per Serving (1 serving)
    Calories 364 Calories from Fat 281
    % Daily Value*
    Fat 31.22g48%
    Saturated Fat 5.97g37%
    Cholesterol 62mg21%
    Sodium 196mg9%
    Carbohydrates 14.56g5%
    Fiber 8g33%
    Sugar 3.22g4%
    Protein 11.28g23%
    NET CARBS 6.56g13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

    « Roasted Vegetable Terrine
    Cilantro Lime Vinaigrette »
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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Reader Interactions

    Comments

    1. Hélène Nicole

      January 25, 2018 at 1:55 pm

      5 stars
      I use this dressing on lots of things now and I grow my own basil too!

      Reply

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    About Mira

    Mira from My PCOS Kitchen

    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself.

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