Shrimp Avocado Salad

A plate of salad with shrimp, avocado, arugula, cherry tomatoes, and lime wedges, served on a ceramic dish with a fork and a bowl of green olives in the background.

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A delicious keto-friendly salad full of healthy fats for a satiating meal.

Prep Time20

Cook Time5

Course: Salad

Cuisine: American

Servings:

Calories: 514kcal

Author: Leah Ingram

Ingredients

2 tablespoons unsalted butter
2 cloves garlic minced
1 pound shrimp peeled and deveined
1/2 teaspoon ground cumin
1 large avocado diced
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon fresh cilantro chopped
4 cups baby arugula
8 grape tomatoes
24 large green olives pitted
3 ounces walnuts roughly chopped
1 large lime cut into 8 wedges
Sea salt and black pepper to taste

Instructions

Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.
Once cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado, olive oil, lime juice and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.
Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!

Notes

This recipe calls for cooking the shrimp in a skillet for just five minutes and then it is ready to serve with the avocado on a salad of arugula. However, if you're making this dish for a backyard barbecue or to bring for a potluck, you could easily use precooked shrimp that you heat up in the microwave or, even better, in the air fryer.

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