Vietnamese Keto Shrimp Salad with Fresh Avocado Dressing

Allergens

Shellfish, Coconut

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups mixed salad greens (such as spinach, kale, and arugula)
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, pitted and peeled
• 3 tbsp lime juice
• 1 tbsp coconut aminos
• 1 tsp minced garlic
• Salt and pepper, to taste
• 2 tbsp extra
• virgin olive oil

Instructions

1. In a large bowl, whisk together the avocado, lime juice, coconut aminos, garlic, salt, and pepper until smooth. Gradually add the olive oil while continuing to whisk until well combined. Set aside.
2. In a large skillet over medium heat, cook the shrimp for 3 4 minutes per side or until pink and cooked through. Remove from heat and let cool slightly.
3. In a large salad bowl, combine the mixed greens, carrots, cucumber, bell pepper, mint, and cilantro. Add the cooked shrimp and toss gently to combine.
4. Drizzle the avocado dressing over the salad and toss again to coat evenly. Serve immediately.

Chef’s Insight

This dish is a perfect example of how flavorful and satisfying keto meals can be.

Notes

This dish is gluten-free and dairy-free.