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.

What’s great about this spinach salad is that it’s very easy to customize. Swap out the shrimp with some grilled chicken (rotisserie chicken works too), grilled salmon or grilled beef if you want to switch things up.

We love that this recipe is packed with so many fresh and tasty ingredients. You’ve got spinach, avocado, cherry tomatoes, crunchy pecans, slivered almonds along with juicy and succulent grilled shrimp.

Plus, this Spinach Avocado Shrimp Salad is low carb as well as keto-friendly. And you can leave out the feta to keep this salad Paleo and Whole 30 compliant.

HOW TO MAKE SPINACH AVOCADO SHRIMP SALAD:

1. Season your shrimp some coarse sea salt, black pepper, Italian seasoning and paprika.
2. 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. Thread the shrimp on skewers or place a grill mat / foil / or pan on the grill.
3. Make the dressing: Combine all the dressing ingredients in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
4. Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
5. Assemble the salad: add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine. Add the avocado, tomatoes, pecans and almonds.
6. Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
7. Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

SOME TIPS FOR MAKING SHRIMP AVOCADO SALAD:

• If using wooden skewers for your shrimp, be sure to soak them in water for at least 20 minutes to avoid burning
• Wait until just ready to serve to toss in the dressing

More salads you might like:

Chicken Cobb Salad – Low Carb

Keto Steak Fajita Salad

Salmon Salad – Keto

5 from 1 vote

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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.

Course Salad

Cuisine American

Keyword avocado, keto, low carb, salad, shrimp, spinach

Prep Time 12 minutes

Cook Time 15 minutes

Total Time 27 minutes

Servings 4

Calories 389 kcal

Author Kelly

Ingredients

• Olive oil for the grill
• 10-12 raw large shrimp deveined , tails on or off
• salt & pepper to taste
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika , optional
• 4 cups baby spinach
• 1 -2 cups green leaf or romaine lettuce , chopped
• 1 cup cherry tomatoes
• 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

For the Dressing:

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

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. Add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.
2. Add the avocado, tomatoes, pecans and almonds.
3. 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.

Nutrition Facts

Spinach Avocado Shrimp Salad

Amount Per Serving (1 g)

Calories 389 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Total Carbohydrates 10g 3%

Dietary Fiber 9g 36%

Sugars 2g

Protein 7g 14%

* Percent Daily Values are based on a 2000 calorie diet.