Keto Shrimp Avocado Tomato Salad
- 227 g fresh shrimp, peeled, deveined, patted dry (1/2 lb )
- 2 small roma tomatoes, chopped, drained
- 1/3 cup crumbled feta cheese
- 1/3 cup fresh chopped cilantro or parsley
- 2 tbsp melted salted butter
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Toss shrimp with melted butter in a bowl until well-coated. Heat a pan over medium-high heat for a few minutes until hot. Add shrimp to the pan in a single layer, searing for a minute or until it starts to become pink around edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a plate as they finish cooking. Let them cool while you prepare other ingredients.
Toss all other ingredients (avocado, tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper) in a large mixing bowl until well-mixed. Stir in shrimp. Season with extra salt and pepper to taste, and serve (Note 5).
- Shrimp. You can use raw or cooked shrimp. If using cooked, the first instruction step to cook the shrimp is optional, but may still be a good idea so that the shrimp is warmed through and has a nice sear. You can also use alternate methods of cooking, such as grilling. To use frozen cooked shrimp, thaw overnight in the refrigerator, then drain and pat dry with paper towels. You can also use other types of seafood, such as salmon.
- Feta Cheese. You can substitute with your preferred cheese, like shaved parmesan cheese or blue cheese, or omit the cheese completely.
- Cilantro/Parsley. If using cilantro, you can include both leaves and stems. If using parsley, avoid the stems which can have a strong and bitter taste.
- Lemon Juice. This can be substituted with your favorite vinegar, added to taste. If you’re feeling fancy, toss this salad with homemade sherry vinaigrette, which has a strong punchy flavor.
- Serving. This salad can be a light meal for 2 people, or a side salad for 3 to 4 people that you bring to a summer barbecue. You can double or triple the ingredients as needed to make more servings. You can make this salad up to a day in advance, keeping the avocado uncut and the chopped tomatoes separate from the rest of the salad since they will release liquid. Just before serving, drain the tomatoes, cut the avocado, and toss them with the salad.