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Shrimp and avocado salad with cucumber, lettuce and creamy lime dressing in a ceramic bowl
Emily Carter

High Protein Shrimp and Avocado Salad

5 from 1 vote
A shrimp and avocado salad with 47g of protein and 226mg of sodium per serving, in a creamy lime and Greek yogurt dressing. No cooking, 15 minutes.
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Prep Time 15 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 441
Ingredients Method Notes

Ingredients
  

Salad
  • 300 g 2 cups cooked shrimp, peeled
  • 200 g 1 large avocado, diced
  • 200 g 1½ cups cucumber, sliced
  • 150 g about 5 cups green leaf lettuce, torn
Lime dressing
  • 150 g ⅔ cup plain 2% Greek yogurt
  • 30 g 2 tablespoons fresh lime juice
  • 15 g ¼ cup cilantro, chopped
  • 10 g 1 small red chili, finely chopped
  • 10 g 2 teaspoons extra-virgin olive oil

Method
 

  1. If using frozen shrimp, thaw it in a bowl of cold water for about 10 minutes, then spread it on paper towels and dry it thoroughly.
  2. Whisk the Greek yogurt with the lime juice, chopped cilantro, chili and olive oil.
  3. Toss the shrimp with about a third of the dressing and leave for 5 minutes.
  4. Slice the cucumber and tear the lettuce into a wide bowl.
  5. Dice the avocado just before serving.
  6. Combine everything with the remaining dressing, folding gently so the avocado stays in pieces. Taste before adding any salt.

Notes

  • Nutrition is calculated on cooked, unsalted shrimp. Much frozen shrimp is brined or treated with sodium additives and can carry several times more sodium — check the ingredients list on the package.
  • Drying the thawed shrimp properly is what keeps the yogurt dressing creamy rather than watery.
  • Dice the avocado last. It browns within minutes.