Shrimp & Avocado Salad (Low Carbs) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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This is a wonderful salad as a complete meal, especially for diabetics that need to watch their carbs and sugars. Ingredients:
extra virgin olive oil, to cover bottom of skillet |
1 lb shrimp (cooked, tails off, you can even use up to 2lbs.) |
1 head bibb lettuce or 1 head butter lettuce or 1 head boston lettuce |
2 avocados (ripe) |
3 teaspoons kirkland seasoning salt (from costco) or 3 teaspoons monterey steak seasoning |
2 teaspoons bacon bits |
2 teaspoons lemon juice |
2 eggs (hard-boiled and sliced) |
12 grape tomatoes |
1 avocado (ripe) |
1 tablespoon lemon juice |
1/8 cup mayonnaise |
1 garlic clove (minced) |
1/8 teaspoon splenda sugar substitute |
1/4 teaspoon salt |
Directions:
1. TO MAKE THE DRESSING:.
2. Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
3. TO MAKE THE SALAD:.
4. Cover bottom of skillet with extra-virgin olive oil.
5. Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
6. Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.
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