Recipe: Shrimp and Avocado Salad

Shrimp and Avocado Salad
Creamy, flavorful and totally keto. Awesome!

Ingredients

1 tbsp olive oil
1 pound of shrimp (deveined and peeled)
pink Himalayan salt
black pepper
1 avocado, cuned
1 celery stalk, chopped
1/4 cup mayonnaise
1 teaspoon of fresh squeezed lime juice

Recipe Directions

Prepare shrimp
In a large skillet over medium heat, heat the olive oil. When oil is hot, add the shrimp. Cook until they turn pink, 1-2 minutes. Season with pink Himalayan salt and black pepper.

Transfer the shrimp to a medium bowl, cover and refrigerate.
Combine
In a medium bowl, combine the avocado, celery and mayonnaise. Add the lime juice, and season with pink Himalayan salt.
Stir
Stir to combine. Add the chilled shrimp, and toss to combine. Cover the salad, and refrigerate to chill for 30 minutes before serving.

Variation: Serve on top of bed of greens, with a perfectly grilled tenderloin.

This recipe was adapted from “The Easy 5-Ingredient Ketogenic Diet Cookbook”

Per serving – Calories: 371; Total fat 41g; Carbs: 8g; Net Carbs: 3g; Fiber: 5g; Protein: 50g

The easy 5 ingredient ketogenic diet cookbook