Description
A refreshing and nutritious salad combining shrimp with vibrant vegetables, perfect for a keto diet.
Ingredients
- 1 pound medium shrimp (pre-cooked or raw)
- 7 ounces English cucumber (diced)
- 2 ounces red onion (diced)
- 1 avocado (diced)
- 5 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves (minced)
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Start by boiling water if using raw shrimp.
- Add the shrimp and cook until they’re pink and opaque.
- Once cooked, cut each shrimp into bite-sized pieces.
- While the shrimp cooks, prepare your dressing by whisking together lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Set aside.
- Dice the cucumber, avocado, and red onion.
- In a large serving bowl, combine the chopped ingredients with the shrimp.
- Drizzle the dressing over the salad and toss until well-coated.
- Adjust seasoning as needed and serve immediately, or refrigerate for later.
Notes
Use wild-caught shrimp for superior flavor and health benefits. Experiment with adding fresh herbs for a flavor boost.