Shrimp & Avocado Salad (Low Carbs)

Name: Shrimp & Avocado Salad (Low Carbs)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 serving(s)
Ingredients: extra virgin olive oil, to cover bottom of skillet; 1 lb shrimp (cooked, tails off, you can even use up to 2lbs.); 1 head butter lettuce or 1 head boston lettuce; 2 avocados (ripe); 3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning; 2 teaspoons bacon bits; 2 teaspoons lemon juice; 2 eggs (hard-boiled and sliced); 12 grape tomatoes; 1 avocado (ripe); 1 tablespoon lemon juice; 1/8 cup mayonnaise; 1 garlic clove (minced); 1/8 teaspoon Splenda sugar substitute; 1/4 teaspoon salt

Submitted by Alan Leonetti

"This is a wonderful salad as a complete meal, especially for diabetics that need to watch their carbs and sugars."

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Ready In:: 18mins
Ingredients:: 15
Serves:: 2

ingredients

FOR THE SALAD
extra virgin olive oil, to cover bottom of skillet
1 lb shrimp (cooked, tails off, you can even use up to 2lbs.)
1 1 head butter lettuce or 1 head boston lettuce
2 avocados (ripe)
3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning
2 teaspoons bacon bits
2 teaspoons lemon juice
2 eggs (hard-boiled and sliced)
12 grape tomatoes
FOR AVOCADO DRESSING (use 1 cup)
1 avocado (ripe)
1 tablespoon lemon juice
¹⁄₈ cup mayonnaise
1 garlic clove (minced)
¹⁄₈ teaspoon Splenda sugar substitute
¹⁄₄ teaspoon salt

directions

TO MAKE THE DRESSING:
Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
TO MAKE THE SALAD:
Cover bottom of skillet with extra-virgin olive oil.
Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.

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RECIPE SUBMITTED BY

Alan Leonetti

Albuquerque, New Mexico

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.

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