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Wednesday Low Carb Dinner: Shrimp and Avocado Salad Bowl Recipe

Name: Wednesday Low Carb Dinner: Shrimp and Avocado Salad Bowl Recipe
Total time: 8 min
Yield: 225 g
Ingredients: cooked shrimp (peeled, deveined, medium) 8 oz; avocado 1 pieces; mixed salad greens 3 cups; cherry tomatoes 6 pieces; cucumber 0.5 pieces; lime 1 pieces; extra virgin olive oil 1 tbsp; sea salt 0.25 tsp; black pepper 0.13 tsp

Cold shrimp and avocado over greens with a squeeze of lime. This no-cook Wednesday low carb dinner comes together in the time it takes to set the table.

Cook 8 min Difficulty EASY 295 kcal

#mediterranean #low carb #diabetic friendly #high protein

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Ingredients

Main ingredients

cooked shrimp (peeled, deveined, medium) 8 oz
avocado 1 pieces
mixed salad greens 3 cups
cherry tomatoes 6 pieces
cucumber 0.5 pieces

Seasonings/Sauce

lime 1 pieces
extra virgin olive oil 1 tbsp
sea salt 0.25 tsp
black pepper 0.13 tsp

Nutrition summary

Carbohydrates 9 g 12%

Protein 26 g 35%

Fat 17 g 52%

Serving size 225g

Cooking steps

1

Rinse and pat dry the cooked shrimp, ensuring excess moisture is removed for optimal salad texture.
2

Slice the avocado in half, remove the pit, and scoop out flesh; then cut into bite-sized cubes just before assembling to prevent browning.
3

Halve the cherry tomatoes, thinly slice the cucumber, and toss with the mixed salad greens in a large bowl.
4

Arrange the greens mixture as a salad base, then artfully top with shrimp and avocado cubes, distributing evenly for balanced flavor in every bite.
5

Drizzle extra virgin olive oil and freshly squeezed lime juice over the bowl. Season with sea salt and black pepper just before serving to keep vegetables crisp.

Personalized Q&A

Q. What's the key ingredient in this Shrimp and Avocado Salad Bowl Recipe?

The standout ingredients are the cold cooked shrimp and ripe avocado. Shrimp delivers a lean protein profile and a delicate seafood sweetness, while avocado adds creamy texture and healthy fats, making them central to the bowl’s identity and flavor.

Q. How do I prevent the avocado from turning brown in this salad?

Cube the avocado right before assembly and drizzle it immediately with lime juice. The acids in the lime slow oxidation, maintaining its color and freshness until served.

Q. Are there any specific steps to keep the salad crisp?

Yes. Thoroughly pat dry the shrimp and keep greens separated until just before serving. Drizzle olive oil and lime juice at the end, which keeps the greens vibrant and prevents sogginess.

Q. What is the nutrition breakdown per serving?

Each serving (225g) has approximately 295 kcal, with 26g protein (35% of calories), 9g carbs (12%), and 17g fat (52%), making it a balanced low-carb option with high protein.

Q. Which seasoning elevates the bowl's flavor most?

Freshly squeezed lime juice is key, providing brightness and enhancing the flavors of shrimp and avocado, harmonized with a light touch of sea salt and pepper.

Wednesday Low Carb Dinner: Shrimp and Avocado Salad Bowl Recipe

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