SPINACH AVOCADO SHRIMP SALAD

SPINACH AVOCADO SHRIMP SALAD

SPINACH AVOCADO SHRIMP SALAD

Spinach Avocado Shrimp Salad – a deliciously light and healthy low carb lunch or a dinner. Packed with spinach, avocado, cherry tomatoes, pecans, almonds and a creamy poppy-seed dressing. Low Carb, keto, paleo & Whole 30 compliant.

This Spinach Avocado Shrimp Salad is fresh, flavorful and makes a perfect lunch or a fresh dinner when you’re craving something light. It comes together in about 20 minutes, so it’s great even on busy weeknights.

What’s great about this spinach salad is that it’s very easy to customize. Swap out the shrimp with some grilled chicken (rotisserie chicken works too), grilled salmon or grilled beef if you want to switch things up.

Keto Donuts
We love that this recipe is packed with so many fresh and tasty ingredients. You’ve got spinach, avocado, cherry tomatoes, crunchy pecans, slivered almonds along with juicy and succulent grilled shrimp.

Plus, this Spinach Avocado Shrimp Salad is low carb as well as keto-friendly. And you can leave out the feta to keep this salad Paleo and Whole 30 compliant.

HOW TO MAKE SPINACH AVOCADO SHRIMP SALAD:
Season your shrimp some coarse sea salt, black pepper, Italian seasoning and paprika.
Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil. Thread the shrimp on skewers or place a grill mat / foil / or pan on the grill.
Make the dressing: Combine all the dressing ingredients in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
Assemble the salad: add the spinach or mixed greens to large bowl. Add 1/2 of the dressing and toss to combine. Add the avocado, tomatoes, pecans and almonds.
Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.
Grilled Shrimp Skewers with Lemon Herb Butter Sauce – seasoned with a fresh and flavorful citrus herb combo for the perfect light and tasty low carb dish for summer parties, lunches and dinners. Best of all, just a few ingredients and only 20 minutes to make.

SOME TIPS FOR MAKING SHRIMP AVOCADO SALAD:
If using wooden skewers for your shrimp, be sure to soak them in water for at least 20 minutes to avoid burning
Wait until just ready to serve to toss in the dressing

Spinach Avocado Shrimp Salad
Spinach Avocado Shrimp Salad – a deliciously light and healthy low carb lunch or a dinner. Packed with spinach, avocado, cherry tomatoes, pecans, almonds and a creamy poppy-seed dressing. Low Carb, keto, paleo & Whole 30 compliant.

Ingredients
Olive oil for the grill
10-12 raw large shrimp deveined , tails on or off
salt & pepper to taste
1/2 teaspoon Italian seasoning
1/4 teaspoon smoked paprika , optional
4 cups baby spinach
1 -2 cups green leaf or romaine lettuce , chopped
1 cup cherry tomatoes
2 medium avocados , diced
1/4 cup chopped pecans
1/4 cup sliced almonds
1/2 tablespoon feta crumbled , optional – leave out for Paleo & Whole 30
For the Dressing:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 1/2 tablespoon compliant Dijon mustard
2 teaspoons fresh lemon juice
1 1/2 teaspoons poppy seeds
salt and black pepper to taste
Instructions
Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.
Season your shrimp with salt, black pepper, Italian seasoning and paprika.
To make the dressing:
Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
To assemble the salad:
Add the avocado, tomatoes, pecans and almonds.
Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.