Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings | portions |
- 5 oz Avocado diced
- 2.5 oz Red Onion diced
- 2 oz Cucumber diced
- 2.5 oz Carrot diced (baby carrots are nice)
- 1 tbsp Fresh Cilantro chopped
- 2 tbsp Honey Mustard Vinaigrette <-- click for recipe
- Salt & ground black pepper to taste (you can add other spices if you like a little cayenne pepper adds a welcome kick)
- 8 oz Jumbo Shrimp peeled & de-veined
- 1 tbsp Coconut Oil for frying
Ingredients For the salad
Shrimp
| Nutrition Facts Avocado Salad with Shrimp Amount Per Serving Calories 365 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 9g 45% Polyunsaturated Fat 3g Monounsaturated Fat 12g Cholesterol 120mg 40% Sodium 264mg 11% Potassium 590mg 17% Total Carbohydrates 16g 5% Dietary Fiber 7g 28% Sugars 5g Protein 21g 42% Vitamin A 132% Vitamin C 25% Calcium 9% Iron 7% * Percent Daily Values are based on a 2000 calorie diet. |
- Place all the ingredients for the salad into a mixing bowl and mix well
- Add salt and pepper to taste
- Heat coconut oil in a large pan or skillet
- When hot, add the shrimp, and fry until pink and cooked through
To serve (like the photo), take a about a 1 cup flat bottomed bowl, and place 1 portion of the shrimp as a layer in the bottom, spoon half the salad on top of the shrimp, press down lightly, the turn out in the center of a plate, repeat for 2nd serving.