Shrimp  Avocado  Salad

This Shrimp Avocado Salad is great for a super quick and easy problem solver for a busy weeknight. AND it is very good and very healthy.

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of the ingredients.  Also you can switch the all of the amounts to metric.

• 1/2 pound shrimp cooked – peeled – and deveined
• 1 large fresh avocado
• 2 tablespoons Mayonnaise
• 1 Tablespoon marinara sauce – or ketchup
• juice from 1/2 fresh lemon
• 1/2 cup chopped fresh basil leaves or 1/4 cup dried
• 2 tablespoons grated parmesan cheese – half for the recipe and half for serving
• black pepper

How to make your Shrimp Avocado Salad

Your grocery store has the shrimp that have been peeled, deveined and cooked in the seafood display case and in the frozen seafood section. If they are still frozen when you start this recipe just put them in a strainer and run cold water on them until they have softened up. It’s quick. Like a couple of minutes.

Carefully cut the avocado in half lengthwise and remove the pit. Use a tablespoon to carefully scoop out the avocado meat from the skin. Do your best to keep it in one piece. Cut the avocado into about 1/2″ cubes. Put the shrimp and the avocado in a bowl.

In a separate bowl mix the mayo, marinara sauce (or ketchup), the lemon juice, the chopped fresh basil leaves (or dried) and the grated parmesan. Black pepper to taste.

Put the mixture into the shrimp and avocado bowl and gently mix it all together.

Top it with some more grated parmesan then serve up and enjoy your Shrimp Avocado Salad! We had some Caprese Salad with ours and some of our homemade bread. And, a chilled bottle of Pinot Grigio.

And here is a quick and easy Caprese Salad with Chicken

Shrimp Avocado Salad -Ten Minutes - Gluten Free - Paleo

Course: Main Course, Main Course, Gluten Free, Main Dish, Salad, Seafood, Seafood main course, Shrimp Main Course

Cuisine: Italian, Mediterranean, Pop pop's Stuff

Keyword: gluten free, main course, Mediterranean Diet, quick and easy, seafood

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Calories: 104.1kcal

Print Recipe

US Customary - Metric

Ingredients

• 1/2 pound shrimp cooked.peeled and deveined
• 1 large fresh avocado
• 2 tablespoons mayonnaise
• 1 tablespoon marinara sauce
• 1/2 fresh lemon juiced
• 1/2 cup chopped fresh basil leaves or 1/4 cup dried
• 2 tablespoons shredded parmesan hold half back for serving
• black pepper

Instructions

• Carefully cut the avocado in half lengthwise and remove the pit. Use a teaspoon to carefully scoop out the avocado meat from the skin. Do your best to keep it in one piece. Cut the avocado into about 1/2" cubes. Put the shrimp and the avocado in a bowl.
• In a separate bowl mix the mayo, marinara sauce (or ketchup), the lemon juice, the chopped fresh basil leaves (or dried) and the grated parmesan. Black pepper to taste. Put the mixture into the shrimp and avocado bowl and gently mix it all together.
• Top it with some more grated parmesan then serve up and enjoy your Shrimp Avocado Salad!
  

Nutrition

Calories: 104.1kcal | Carbohydrates: 0.6g | Protein: 1.6g | Fat: 10.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 2.4g | Trans Fat: 0.03g | Cholesterol: 18.5mg | Sodium: 181.1mg | Potassium: 36.4mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 59.6IU | Vitamin C: 0.5mg | Calcium: 7.6mg | Iron: 0.1mg