Paleo Shrimp and Avocado Salad
A refreshing and tangy vegan twist on the classic shrimp and avocado salad—minus the marine guilt, plus a punch of flavor.
Ingredients
- 1½ cups vegan shrimp pre-cooked, store-bought—no fishing required
- 1 ripe avocado diced into bite-sized fabulousness
- 1 cup cherry tomatoes halved and ready for attention
- ¼ red onion thinly sliced like you mean business
- Juice of 1 lime or more if you’re extra
- 2 tablespoons olive oil
- Salt to taste drama optional
- Black pepper to taste
- 1 tablespoon chopped cilantro optional but fabulous
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika for that sultry kick
Instructions
- In a bowl, combine vegan shrimp, avocado, tomatoes, and red onion like a reunion of hot exes.
- In a separate dish, whisk together olive oil, lime juice, garlic powder, paprika, salt, and pepper until it sings.
- Pour the dressing over the main mix like it’s wearing couture. Toss gently—don’t bruise the avocado, she’s sensitive.
- Sprinkle cilantro over the top and plate it like a pro with a vendetta.
- Serve chilled and enjoy the compliments you didn’t ask for but totally deserve.
Notes
📊 Nutritional Values (per serving)
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 17g
💪 Vitamins & Minerals (per serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Iron: 18%
- Magnesium: 12%
- Vitamin B6: 15%
💁♀️ Tips to Elevate Your Salad Swagger
- Add diced cucumber for extra crunch if you’re feeling textural.
- Drizzle balsamic glaze if you like your salad with a little drama.
- Toss in arugula or baby spinach to bulk it up for dinner vibes.
- Use chili flakes for spice or flirt with a few jalapeños.
- Eat it straight from the bowl—classy is overrated, anyway.