Cool and easy for a hot summer day.
Our temperatures here in Texas get really close to 100° on most summer days, and I don’t like hot weather and can hardly wait each evening to get in the pool with a glass of wine and a noodle to float on, and that is the best part of the day.
To me, it’s a challenge to try and come up with recipes to cook in warmer months that don’t involve me standing in the kitchen all day over a hot stove (ha, not going to happen). Lucky me, my husband loves grilling and smoking things outside. So, come summer, he is stocking up on charcoal, and woods like apple, cherry, hickory, and alder. He does absolutely the best salmon I’ve ever had and his pulled pork is the best I’ve tasted here in Texas. So, I am not putting him to work for this dish — no smoking involved.
So, if you are looking for something lighter for a lunch, brunch or dinner, try this Avocado Shrimp Salad recipe. It’s quick and really easy, and maybe make some of my Thyme Onion and Chive Muffins to go with it.
(Low Carb– I’m not counting carbs for you but a cup of avocado has 12 g carbs and this is for four salads and a cup of grapefruit sections have 19 g of carbs — also for four salads. Just adjust to fit your carb intake.)
I boiled the shrimp with a little Old Bay Seasoning and then toss it with the chopped celery and toasted almonds.
Next time I will save some of the toasted almonds for a garnish.
Avocado Shrimp Salad
Ingredients
- 1 lb. shrimp cooked
- 1 to 2 stalks celery thinly sliced
- 1/4 c. almonds toasted
- 2 avocados sliced
- 1 to 2 c. grapefruit sections
- 1/2 c. mayonnaise
- 1 Tbsp. orange juice*
- dash of cayenne pepper optional
- paprika to garnish
- spinach or fresh greens to use for bed for the shrimp mixture
Instructions
-
Mix shrimp, celery and almonds. Toss with mayonnaise sweetened and thinned with orange juice which you have added a dash of cayenne pepper. Serve atop baby spinach or shredded salad greens. Garnish plates with avocado slices and grapefruit sections.** Sprinkle with paprika.
-
*The next time I make this, I am going to use orange juice concentrate so the mayonnaise mixture is a little thicker.
-
**Also, in the future, I will reserve some avocado and grapefruit for garnish but I want to mix some of both of those into the shrimp mixture.
2 Comments
Posole (Mexican Soup with Pork and Hominy) «
March 2, 2015 at 5:03 am[…] FROM THE PAST: I posted Avocado Shrimp Salad back in 2011 and is a great little salad for lunch or for your girls night out […]
Portobello Stuffed Mushrooms – Rosemary and the Goat
October 17, 2019 at 10:46 am[…] FROM THE PAST: My Avocado Shrimp Salad is another recipe that is great for the summer and would fit the Fast Metabolism Diet with just the […]