The ‘Green Goodness’ in this recipe name refers to the delicious, flavorful dressing that is served atop this shrimp salad.

The key to this creamy dressing is the keto favorite – the avocado.

Avocado On The Keto Diet

Avocado is one of the healthiest low-carb foods you can find.

It is low in saturated fats, contains no sodium or cholesterol, and has a mere 2 grams of carbs per 100 grams!

Avocado is packed full of nutrients – it contains fiber, copper, folate, and potassium, as well as Vitamin K, Vitamin E, Vitamin C, and Vitamin B1, B2, B3, B5, and B6.

Apart from the health benefits of avocado, I love it because it is so versatile.

You can use avocado in salads, dressings, smoothies, and even chocolate mousse! Its neutral flavor means it blends in well with other ingredients.

How To Choose The Perfect Avocado

When choosing your avocado, look for ones where the exterior of the skin is just a bit soft. The skin should not have any cracks, holes, or spots. For the richest flavors, select the avocados with short necks, as these have had more time on the tree to ripen.

I prefer to buy a bag of ‘ripen at home’ avocados so I don’t have to rely on finding just the ‘right’ avocado at the store.

How To Prepare Shrimp For Salad

To make sure your Green Goodness Shrimp Salad comes out as tasty as possible, follow these steps to properly prepare the shrimp:

If your shrimp is frozen, remove them from the bag and refrigerate overnight in a bowl of cold water.
Hold each shrimp by the tail, and pull off the legs. Then unwrap and remove the shell and tail.
Using a small paring knife, cut a shallow incision along the top of the shrimp all the way to the tail. Lift out the vein using the tip of the knife, then discard the shells and veins.
Rinse the shrimp with clean water, and lay on a paper towel to dry.
Before you cook the shrimp, ensure they are properly dry.

Green Goodness Shrimp Salad

Yield: 6-8 Serving

Ingredients

For the Salad:

3 Romaine hearts
1 cup grape tomatoes
1 english cucumber
1 green pepper

For the Shrimp:

1 cup Shrimp
1 tsp salt
1 tsp chili lime seasoning
1 tbsp olive oil

For the Dressing:

1/2 Avocado
1/4 cup Greek Yogurt (or Coconut Cream for Dairy-Free)
1 cup Cilantro
1/4 cup water
1 Garlic clove
splash of lime juice
1 tsp salt
pepper

Instructions

Prepare the shrimp:

In a small bowl, combine salt, chili lime seasoning, olive oil, and fresh pepper. Whisk and pour over shrimp. Toss to combine.
Heat a medium skillet up and cook the shrimp until no longer pink. Set aside.

To prep salad:

Chop up the romaine and add it to a large bowl. Slice the tomatoes in half, slice the cucumber and green pepper and add to the bowl. Toss to combine.

To make salad dressing:

In a food processor, add in the avocado, greek yogurt (or coconut cream), cilantro, water, garlic clove, and lime juice. Season with salt and pepper.
Process until smooth.

To Assemble the salad

Add shrimp to the salad and combine. Drizzle dressing over the top and serve.

Nutrition Information

Serving Size 1 cup
Amount Per Serving Calories 117Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 9gFiber 2gSugar 0gProtein 21g