Low Carb Tomato, Cucumber, Avocado Shrimp Salad

Give this light, refreshing, colorful, flavorful, and juicy Low Carb Tomato, Cucumber, Avocado Shrimp Salad a try for your next lunch or dinner! It’s so easy to make, especially if you chop all of your veggies and cook your shrimp in advance on a meal prep day. I loved this so much!

Low Carb Tomato, Cucumber, Avocado Shrimp Salad

INGREDIENTS

Salad

• Cucumber (I used Hot House)
• Tomato
• Red Onion
• Avocado
• Shrimp
• Olive Oil

Dressing

• squeezed lime juice (from 1/2 lime)
• 2 TBSP Red Wine Vinegar
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

Step 1

In a pan, I warmed up 1.5 tsp of olive oil.

Step 2

Once warm, I added in about 1.5 pounds of shrimp and let that cook for about 5 minutes on low/medium heat. Stirring occasionally.

• I simply seasoned this with salt and pepper.
• I cooked 1.5 pounds of shrimp so I had all of the meat/protein prepped in advance for the week ahead since this was going to be my lunch everyday!
• If you want, you can just cook a serving size portion of shrimp that you’re going to eat for the meal once. Whatever you prefer to do!
• Your protein need could be different from mine. This day, I used 3oz of cooked shrimp. Another day, I might use 4oz instead. It’s all abouot fitting in your macros each day in whatever way you need to!

Step 3

While the shrimp was cooking, I chopped my veggies and added them to my glass serving bowl, one by one.

• To measure out the macros for each veggie, I would (for example) set my bowl on the scale and then zero it out immediately after.
• I chopped my cucumber and then added it into the bowl. Once all of the chopped cucumber was added, I checked my scale and added the amount of grams of cucumber I saw, to my app (where I keep track of my macros and what I eat in a day).
• Then, I would zero out my scale again so it would be ready to take the measurement of the next vegetable (tomato).
• I never removed my bowl from the scale, until I was completely done adding everything and ready to eat.
• I’d simply continue this process and zero out my scale after adding each chopped veggie, until everything was added. I hope that makes sense!

Step 4

After adding all of my veggies (cucumber, tomato, red onion, avocado) to the bowl, I zeroed it out once again. I then, added my cooked shrimp on top.

Step 5

Next, I added, on top of everything, 2 TBSP of Red Wine Vinegar (30mL) and (for accuracy) I measured this on my scale in the form of mL instead of using an actual TBSP.

Step 6

Lastly, I squeezed half of a lime over everything and sprinkled on some salt and pepper.

• I did not measure these with my scale because this is simply seasoning.

Step 7

Give it all a good stir and enjoy!

This was SO good! I’ll share my macros below for the bowl (pictured above) I ate today. This salad can be super customizable. Add less or more of any veggie and protein. You could even add chicken instead of shrimp, if you wish! I also want to note that I had a protein bar and french vanilla collagen coffee right before eating this. So with all of that combined, I was really full. Feel free to add a snack or 2 to this meal to bump up the calories, as needed. I’m personally, currently going through a cutting phase and trying to lean out some and this is what worked best for me! I always encourage others to draw inspiration and do what works best for them!

My Salad Macros Today

• Calories- 206
• Protein- 23g
• Carbs- 21g
• Fats- 4g

The Specific Amounts I Used of Each Ingredient (for this 1 serving)

• Cucumber- 169g
• Avocado- 11g
• Tomato- 204g
• Red Onion- 47g
• Shrimp- 3.1oz
• Red Wine Vinegar- 2 TBSP (or 30mL)

Please let me know if you try out this Low Carb Tomato, Cucumber, Avocado Shrimp Salad and like it. For more healthy recipes I love, you can check them out right here. And if you have any questions, feel free to leave them in the comments below or message me on Instagram. Have a great day!