Recipe: Shrimp and Avocado Salad


  • 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
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