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A refreshing and light shrimp salad perfect for a quick lunch. Tender shrimp, crisp celery, and creamy avocado are tossed in a zesty lemon-dill dressing, completely mayo-free. Ready in under 15 minutes!
Prepare the lemon herb dressing
Combine the salad ingredients
Add avocado and serve
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A refreshing and light shrimp salad perfect for a quick lunch. Tender shrimp, crisp celery, and creamy avocado are tossed in a zesty lemon-dill dressing, completely mayo-free. Ready in under 15 minutes!
This american recipe takes 15 minutes to prepare and yields 4 servings. At 222.98 calories per serving with 21.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the dressing for a little heat.
Mix in 1 cup of canned chickpeas (rinsed and drained) for an extra boost of protein and fiber.
This salad is naturally keto-friendly. Ensure your lemon juice has no added sugars and serve with extra leafy greens.
Use pre-cooked, peeled, and deveined shrimp from the grocery store to make this recipe in under 10 minutes.
Shrimp provides high-quality protein that is essential for muscle repair and building, while being low in calories.
Avocado and olive oil contribute monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Lemon juice, parsley, and dill are packed with Vitamin C and other antioxidants that help protect your body from damage by free radicals.
Yes, this salad is very healthy. It's packed with lean protein from shrimp, healthy fats from avocado and olive oil, and vitamins from fresh herbs and vegetables. It's also low in carbs and free of mayonnaise.
One serving of this Lemon Herb Shrimp Salad contains approximately 240-260 calories, making it a light yet satisfying meal.
Absolutely. If using frozen cooked shrimp, make sure to thaw it completely in the refrigerator and pat it very dry before using. If using frozen raw shrimp, cook it according to package directions, let it cool, and then proceed with the recipe.
This salad is best enjoyed fresh, especially after the avocado is added. If you need to store it, it will last for up to 24 hours in an airtight container in the refrigerator. It's best to store the dressing separately and add the avocado just before eating.
