Avocado Shrimp Bacon Salad
This creamy avocado salad combines tender shrimp, crispy bacon, and blue cheese for a flavorful low-carb dish perfect for a refreshing lunch or light dinner.
Equipment
- 1 large sauté pan
- 1 mixing bowl
Ingredients
- 1 lb raw shrimp
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice
- 2 1/2 avocados chopped
- 1/2 cup tomatoes chopped
- 1 jalapeno chopped (optional)
- 1/4 cup blue cheese crumbled
- 3 pieces bacon cooked
Instructions
- Heat olive oil in a large sauté pan over medium heat and add one crushed garlic clove until fragrant.
- Add shrimp, season with salt and pepper, and cook for 5-7 minutes until shrimp turn pink and are cooked through.
- Remove shrimp from heat and allow to cool.
- In a mixing bowl, combine chopped avocados, remaining crushed garlic clove, chopped tomatoes, lemon juice, jalapenos if using, and crumbled blue cheese.
- Gently fold the mixture to retain avocado pieces.
- Add cooled shrimp and half of the cooked bacon to the avocado mixture and toss lightly to combine.
- Sprinkle remaining bacon on top as garnish.
- Refrigerate the salad for at least 1 hour to meld flavors and serve chilled.
Notes
- Include jalapeños for a spicy kick.
- Refrigerate before serving to enhance flavors.
- Store leftovers covered in the fridge up to 2 days.
