If you’re looking for a high protein, high fat type of salad that’s still loaded with lots of nutrition, I think you’re going to love this Shrimp Avocado Salad. I usually make this in the summer because it has really light and fresh flavors that’s perfect for a picnic or barbecue. But since a lot of people I know are doing the ketogenic diet and looking for more low-carb ideas, I thought this salad would be very fitting this time of year!
How to make shrimp avocado salad
First, cook the shrimp. You’ll just want to use olive oil, salt and pepper and cook until it’s opaque and pink. You can also skip this step and just buy cooked shrimp. But I prefer buying raw shrimp and cooking it myself. Allow the shrimp to cool while you’re making the dressing.
Also, if you get any excess liquid from cooking the shrimp like I did, just discard it when you transfer the shrimp to the salad.