Easy Shrimp & Avocado Salad with Seafood Sauce

This salad is so fresh and tasty and can be pulled together in just a few minutes. Featuring delicious shrimp paired with creamy avocado, you can’t ask for a healthier lunch or dinner.

Topped with the easiest seafood sauce you’ll ever make? It’s pure heaven. Enjoy this easy, Whole30 compliant salad made with shrimp, avocado and dressing made with heart-healthy fats.

If you practice intermittent fasting and are the OMAD or TMAD type (meaning you only eat once or twice a day), you can eat two or all four servings all at once. Enjoy!

Step-by-step

1. Prepare all the ingredients.

   

2. Place all of the sauce ingredients into a small bowl and whisk until smooth and well combined. Pour into a serving bowl or jug.

3. Season the shrimp with salt and pepper. Peel and slice the avocado and toss the slices in the lemon juice to stop browning.

   

4. Tear the lettuce into chunks and spread out on a serving tray or bowl. Scatter the shrimp all around the lettuce and then tuck the avocado slices amongst the shrimp. (Note: For better portion control, divide between 4 small single-serve salad bowls.)

   

5. Finish with a scatter of coriander (cilantro). Serve with lemon wedges, if desired. Store in a covered container in the fridge for up to 3 days.

   

Recipe

Easy Shrimp & Avocado Salad with Seafood Sauce

★★★★★5.0 (8 ratings)

Easy, Whole30 approved salad made with shrimp, avocado and seafood dressing with heart-healthy fats.

Hands on

10m

Overall

10m

Servings

4

3.9 g

Net carbs

26.9 g

Protein

32.6 g

Fat

426

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• Salad:
• 500 g cooked and peeled shrimp (1.1 lb)
• 2 small gem lettuces (200 g/ 7.1 oz)
• 1 large avocado (200 g/ 7.1 oz)
• 1 tbsp chopped cilantro (coriander)
• 1 tbsp lemon juice (15 ml)
• sea salt and ground pepper, to taste
• Seafood Sauce:
• ¹/₂ cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
• 2 tbsp sugar-free ketchup (30 g/ 1.1 oz) - you can make your own ketchup
• 1 tsp Worcestershire sauce or coconut aminos
• pinch of cayenne pepper, to taste

Instructions

1. Prepare all the ingredients.

2. Place all of the sauce ingredients into a small bowl and whisk until smooth and well combined. Pour into a serving bowl or jug.

3. Season the shrimp with salt and pepper. Peel and slice the avocado and toss the slices in the lemon juice to stop browning.

4. Tear the lettuce into chunks and spread out on a serving tray or bowl. Scatter the shrimp all around the lettuce and then tuck the avocado slices amongst the shrimp. (Note: For better portion control, divide between 4 small single-serve salad bowls.)

5. Finish with a scatter of coriander (cilantro). Serve with lemon wedges, if desired. Store in a covered container in the fridge for up to 3 days.

Nutrition per serving

Carbs 4%Protein 26%Fat 70% of calories

Net carbs

3.9 g

Total carbs

8.3 g

Fiber

4.1 g

Sugars

1.2 g

Protein

26.9 g

Fat

32.6 g

Saturated fat

4.7 g

Calories

426 kcal

Sodium

761 mg · 33.1% RDA

Magnesium

73 mg · 18.4% RDA

Potassium

617 mg · 30.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Prawns, shrimp (cooked, peeled)	1.1 g	25.1 g	2.1 g	131
Lettuce (Little Gem), fresh	0.8 g	0.3 g	0.2 g	6
Avocado, fresh	0.9 g	1 g	7.4 g	80
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Lemon juice, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Mayonnaise	0.2 g	0.3 g	22.8 g	204
Ketchup	0.4 g	0.1 g	0 g	2
Worcestershire sauce	0.3 g	0 g	0 g	1
Pepper, cayenne, spices	0 g	0 g	0 g	0
Total	3.9 g	26.9 g	32.6 g	426

• Gluten free
• Dairy free
• Nut free
• Pork free
• Coconut free
• Fish free
• Beef free
• Pescatarian