Shrimp Avocado Salad

Shrimp Avocado Salad is a tasty and low-carb recipe perfect for a refreshing lunch on a hot summer day. A balsamic, olive oil and garlic dressing surrounds chilled shrimp, avocado, mozzarella and tomatoes.

Course Appetizer/Main

Cuisine Low Carb

Prep Time 15

Total Time 15

Servings servings

Calories 250kcal

Author Heather

Ingredients

For the Vinaigrette

1/3 cup extra virgin olive oil
3 tbsp balsamic vinegar
2-4 cloves garlic *crushed or minced
5-8 fresh basil leaves *julienned
salt & pepper to taste

For the salad

1 lb large cooked shrimp *see tips above
2 lg ripe avocados *cubed
3 cups tear drop or cherry tomatoes*cut in half
1 English cucumber *cubed
8 oz mozarella pearls (2 1/2 g size) *if 1/3 oz size or balls cut in half
1/3 cup thinly sliced red onion *about 1/2 of small onion

Instructions

In medium sized mixing bowl whisk together olive oil, balsamic and garlic.
Add all salad ingredients to a large mixing bowl and pour vinaigrette over veggies. Toss well. Sprinkle in basil and gently toss. Serve cold. Best if eaten with 24 hours but can last up to 48 hours in the refrigerator.

Notes

*Please use as many organic ingredients as possible.*

Nutrition