Simple Shrimp & Avocado Dill Salad
My wife isn’t a seafood fan, so this is a good recipe that only takes about 5 mins to make and works as a lunch that I can take for myself and still get to enjoy seafood. I adapted this from a few, far more involved and complex recipes I saw online.
1 package large shrimp (340g) cooked, deveined, tail-on (or off if you can find it)
1 Medium Hass Avocado
2 Celery Sticks
1/4 Cup of Mayo
1-2 tablespoons of lime juice
1 -2 teaspoons dill
Salt or Peper to taste
Cut the avocado in half, remove the seed, and dice the avocado. I generally prefer larger cubes.
Chop up the celery to your desired size.
Remove the Shrimp tail if needed. Then either add the shrimp whole, or chop the shrimp. I like to leave about half full sized, and chop up the other half into about thirds, but it’s a completely optional step.
Add your lime juice and give it a slight mix.
Add the 1/4 cup of mayo, dill and salt and pepper to taste and give a final mix
Clearly your macros will vary based on the ingredients you use. I used a homemade mayo that is olive oil based, but it’s pretty similar in macros to other mayo. Pictured is half a batch, so the macros are for half, but I eat the entire thing.
Carlories: 435 Fat: 37g Protein: 26g Carbs: 5g Fiber: 4g Net Carbs: 1g
73% fat, 23% protein, 4% carbs