Keto Dinner | Spinach Avocado Shrimp Salad

Spinach Avocado Shrimp Salad – a deliciously light and healthy low carb lunch or a dinner. Packed with spinach, avocado, cherry tomatoes, pecans, almonds and a creamy poppy-seed dressing. Low Carb, keto, paleo & Whole 30 compliant.

This Spinach Avocado Shrimp Salad is fresh, flavorful and makes a perfect lunch or a fresh dinner when you’re craving something light. It comes together in about 20 minutes, so it’s great even on busy weeknights.

I made this for lunch but I ate so much of it I couldn’t eat dinner. Luckily my hubby liked it as much as me and took the rest to work the next day. Otherwise I would be eating it for breakfast. It’s one of those dishes that make you happy you are eating low carb. 

This keto avocado shrimp salad with bacon is so decadent and delicious. It’s like guacamole and shrimp got together with a blt, but then there is blue cheese in there too! This delicious keto salad is low carb too with only 2.4g net carbs per serving.

Spinach Avocado Shrimp Salad

Prep Time 12 minutes

Cook Time 15 minutes

Total Time 27 minutes

Servings 4

Calories 389 kcal

Ingredients:

• 2 medium avocados , diced
• 1/4 cup chopped pecans
• 1/4 cup sliced almonds
• 1/2 tablespoon feta crumbled , optional - leave out for Paleo & Whole 30
• 1/4 teaspoon smoked paprika , optional
• 4 cups baby spinach
• 1 -2 cups green leaf or romaine lettuce , chopped
• 1 cup cherry tomatoes
• Olive oil for the grill
• 10-12 raw large shrimp deveined , tails on or off
• salt & pepper to taste
• 1/2 teaspoon Italian seasoning

For the Dressing:

• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons poppy seeds
• salt and black pepper to taste
• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoon compliant Dijon mustard

Instructions:

1. Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.
2. Season your shrimp with salt, black pepper, Italian seasoning and paprika.

To make the dressing:

1. Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
2. Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.

To assemble the salad:

1. First, Add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.
2. Second, Add the avocado, tomatoes, pecans and almonds.
3. Next, Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
4. Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

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