Energizing Vietnamese Shrimp & Avocado Salad – A Keto Friendly Delight

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 cups romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cucumber, sliced
• 1 cup red bell pepper, thinly sliced
• 2 tbsp fresh cilantro, roughly chopped
• 1 lime, juiced
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing. Set aside.
2. In another large bowl, combine the romaine lettuce, cucumber, red bell pepper, and cilantro.
3. Add the shrimp to the salad bowl and pour the dressing over the top, tossing well to evenly coat the ingredients.
4. Serve immediately with avocado slices on top for an extra burst of creamy flavor.

Chef’s Insight

The contrast of textures and flavors in this dish creates a perfectly balanced, energizing meal.

Notes

This recipe is easily adaptable to personal taste preferences, such as adding extra protein or using different vegetables.