Shrimp and avocado salad
A fresh, protein-rich salad where the avocado brings good fats without weighing it down: ideal when cutting for a light yet satisfying lunch.
Nutrition values per serving, computed from the ingredients.
Ingredients
- check_circle250 g cooked peeled shrimp
- check_circle1 avocado
- check_circle100 g lamb's lettuce
- check_circle150 g cherry tomatoes
- check_circle1 lime
- check_circle14 g olive oil
- check_circleSalt, pepper
Method
- 1Arrange the lamb's lettuce over two plates.
- 2Add the sliced avocado, halved cherry tomatoes and shrimp.
- 3Season with olive oil, lime juice, salt and pepper.
- 4Serve well chilled.
Briny freshness and good fats
This salad pairs the lean protein of shrimp with the good fats of avocado: 29 g of protein, 17 g of carbs and 23 g of fat for 363 kcal. Ready in fifteen minutes, with no real cooking (pre-cooked shrimp), it is a fresh, refined lunch, rich in protein and omega-9s, perfect for moderate cutting or balance.
The avocado, the calorie dial
The 23 g of fat come almost entirely from the avocado and oil. They are good fats, but calorie-dense: for strict cutting, cut the avocado to a quarter and lighten the dressing. The shrimp, meanwhile, are nearly fat-free: they carry the protein. The lamb's lettuce and cherry tomatoes add volume and freshness for nothing.
Building it
If you use pre-cooked shrimp, it is just assembly: lamb's lettuce, halved cherry tomatoes, sliced avocado and shrimp. A squeeze of lime, a drizzle of olive oil, salt and pepper. Add the avocado and dressing at the last minute to keep it fresh. For a fuller meal, add quinoa or chickpeas.
Lean protein and good fats, the winning duo
The shrimp-avocado pairing is not just about taste: it brings together two complementary nutritional profiles. Shrimp provides lean protein, almost fat-free; avocado provides monounsaturated fats (omega-9s) recognised for heart health, plus fibre and potassium. Together they make a filling, complete dish.
This protein + good-fat duo is especially satiating: the fat slows digestion and prolongs fullness, while the protein supports the muscle. That is what makes a salad like this fill you far longer than a fat-free 'light' salad. When cutting, the goal is not to remove fat, but to portion it.
What to pair it with
To vary shrimp salads and skillets, these recipes extend the idea.
Key takeaways
- 29 g protein and good fats: a fresh, refined salad in 15 min.
- The avocado carries the fat: portion it for strict cutting.
- Pre-cooked shrimp = simple assembly, no cooking.
- Add quinoa or chickpeas for a fuller meal.
Frequently asked questions
Does this salad suit cutting despite the avocado?
Yes, by portioning the avocado: its fats are healthy but calorie-dense. With a quarter of an avocado and a light dressing, the salad stays moderate in calories while providing plenty of protein. For strict cutting, just reduce the avocado.
Do you need fresh or cooked shrimp?
Pre-cooked shrimp are perfect here: they make the salad ready in minutes. Raw shrimp seared for 3-4 minutes also work if you prefer to cook them yourself. Both are good lean proteins.
How do you stop the avocado browning?
Squeeze lemon or lime over it as soon as you cut it: the acidity slows oxidation. Add it at the last moment if you prep the salad ahead, and keep the stone in leftovers to limit browning.
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