The Anti-Inflammatory Creamy Shrimp Avocado Salad has refreshing flavors and nutrients. We prepare this protein-rich salad with succulent shrimp, ripe avocados, cherry tomatoes, cucumber, red onion, mixed salad greens, olive oil, Greek yogurt, lemon juice, garlic, parsley, turmeric, and simple seasonings. There are only 8 g net carbs and approximately 320 calories in one serving of this protein-rich salad. We can prepare this protein-rich salad in just twenty minutes. The Anti-Inflammatory Creamy Shrimp Avocado Salad is ideal for meal prep, light dinners, summer gatherings, healthy weight-management plans, low-carb lifestyles, and Mediterranean-inspired menus. This protein-rich salad can be kept in the fridge for up to two days for subsequent use, but freezing is not advised as the avocado and fresh veggies will lose their structure. You can serve this protein-rich salad with Lemon Herb Quinoa, Garlic Green Beans, Roasted Asparagus, Cauliflower Rice, or Whole Grain Bread.
STATS:
- Cuisine: Mediterranean
- Prep Duration: 15 minutes
- Calories: 320 kcal
- Diet: Anti-Inflammatory
- Course: Salad, Main Course, Lunch
- Cook Duration: 5 minutes
- Serving Size: 1½ cups
- Mode of Cooking: Stovetop
- Overall Yields: 4
- Level of Difficulty: Easy
- Total Time: 20 minutes
TOOLS:
- Big vessel
- Cutting board
- Skillet
- Sharp knife
- Measuring cups and spoons
- Small dish
- Spatula
INGREDIENTS:
SALAD:
- 1 lb. shrimp
- 2 avocados
- 1 cup cherry tomatoes
- 1 cup of cucumber
- ¼ tsp black pepper
- ¼ cup red onion
- 2 cups salad greens
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp paprika
CREAMY DRESSING:
- ½ cup Greek yogurt
- One tbsp. lemon juice
- Dijon mustard, one tsp.
- Black pepper, one-fourth tsp.
- One tbsp. olive oil
- 1 tbsp parsley
- ½ tsp turmeric powder
- 1 garlic clove
- ¼ tsp sea salt
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
SHRIMP:
- Shrimp must be used since it will supply protein and vital minerals. As a replacement, you can use salmon, chicken breast, or crab meat.
AVOCADO:
- Use the avocado, which will provide nutritious fats and a silky texture. You can swap it with mashed edamame, guacamole, or diced mango.
GREEK YOGURT:
- Greek yogurt is utilized to make a creamy, high-protein dressing foundation. As a different choice, we might utilize coconut yogurt or sour cream.
CHERRY TOMATOES:
- Use cherry tomatoes to give the salad a sweet and fresh taste. You can replace them with Roma tomatoes, grape tomatoes, or heirloom tomatoes.
CUCUMBER:
- We use cucumber to provide a crisp texture and refreshing flavor. As a replacement, you can use celery, zucchini, or radishes.
TURMERIC:
- Use turmeric for its spicy, deep flavor and anti-inflammatory qualities. You can substitute it with fresh turmeric root or a small amount of curry powder.
OLIVE OIL:
- We utilize olive oil, which will add healthy fats and rich flavor to the salad and dressing. Use avocado oil or walnut oil, as they are different options.
PARSLEY:
- Use parsley to provide a fresh herbal flavor and bright color. As another choice, we could use cilantro, dill, or basil.
INSTRUCTIONS:
- Dry the shrimp perfectly and garnish with black pepper, paprika, and salt.
- Warm the olive oil in a pan.
- Cook the shrimp till properly cooked and pink, for almost three minutes.
- Bring the shrimp from the flame and leave them to gently cool.
- Stir the pepper, Greek yogurt, salt, lemon juice, garlic, Dijon mustard, turmeric, olive oil, and parsley in a small dish.
- Whisk the avocado, salad greens, red onion, cucumber, and tomatoes in a big vessel.
- Include the cooked shrimp and spread the dressing on the salad.
- Carefully mix till all the elements are equally coated, and then serve quickly.
TIPS:
- Just before eating, include the avocado to avoid browning.
- To add even more freshness, refrigerate the vegetables and then assemble them.
- We utilize ripe avocados to get a creamy texture.
- Use flaxseeds or chia seeds for additional nutrition.
SERVING SUGGESTIONS:
HEALTHY GRAIN SIDES:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Wild Rice Blend
- Mediterranean Couscous
- Farro Salad
FRESH VEGETABLE SIDES:
- Cucumber Tomato Salad
- Roasted Asparagus
- Garlic Green Beans
- Steamed Broccoli
- Grilled Zucchini
LOW-CARB PAIRINGS:
- Cauliflower Rice
- Zucchini Noodles
- Roasted Brussels Sprouts
- Sautéed Spinach
- Grilled Eggplant
BREAD & CRUNCHY SIDES:
- Whole Grain Bread
- Sourdough Toast
- Pita Bread
- Seeded Crackers
- Garlic Flatbread
SOUPS:
- Tomato Basil
- Vegetable
- Lentil
- Carrot Ginger
- Roasted Red Pepper
STORAGE INFORMATION:
FRIDGE:
- Store this shrimp salad in a tightly sealed vessel for a minimum of two days.
FREEZER:
- This whole salad should not be stored. Store the cooked shrimp for nearly forty-five to sixty days.
FAQs:
May we prepare this shrimp salad earlier?
- Yes, you can store the dressing individually and include avocado at eating time.
Could we utilize frozen shrimp?
- Yes, you can use the frozen shrimp, although perfectly dry it and then cook.
Could we eat this shrimp salad hot?
- Yes, you can serve the hot shrimp, which works perfectly with refrigerated veggies.
Will we prepare this shrimp salad dairy-free?
- Yes, you can use a vegan yogurt substitute to make this shrimp salad non-dairy.
NUTRITIONAL FACTS:
Serving Size: 1½ cups
Calories: 320 kcal
Sodium: 520 mg
Total Carbs: 15 g
Net Carbs: 8 g
Fiber: 7 g
Sugar: 3 g
Fats: 20 g
Protein: 25 g
