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Shrimp Avocado Salad

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 minutes
Total Time 15 minutes
Servings 6 servings
Calories 250kcal
Author Heather


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


  • 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. 


*Please use as many organic ingredients as possible.*


Calories: 250kcal | Carbohydrates: 7g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 201mg | Sodium: 622mg | Potassium: 318mg | Fiber: 1g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 22mg | Calcium: 152mg | Iron: 2mg