Shrimps and avocado often go together because of their mild and soft taste that can be easily combined. This Paleo seafood salad recipe is spiced up a bit, but it will give you all the benefits of good fats and proteins, while keeping the carbohydrates low.
This recipe is great both for Paleo and LCHF diets. Avocado is an excellent addition to any diet, as it is comprised of ‘healthy’ fats (Omega 3), whilst shrimp also contains Omega 3. You have the added bonus of Omega 6, both of which contain essential fatty acids for health…and the taste is ‘oh so good’!
Paleo Seafood Salad
- 1 tbsp coconut cream
- 1 tbsp almond butter
- 1 tsp raw honey
- 3 tbsp lime juice
- 1 tsp ginger
- 1 tbsp curry powder
- Himalayan salt and black pepper to taste
- 4 oz medium sized shrimps
- 1 small avocado
- 6 lettuce leaves (small variety such as Little Gem), shredded or torn
- 1 egg, hardboiled
How to make a Paleo Seafood salad?
First, prepare the dressing by mixing all the ingredients and place it in the refrigerator.
Hardboil your egg (about 8 minutes), cool, peel and cut into quarters
Grill the shrimps in a non-stick grilling pan or on a regular grill.
Cut the avocado into slices and place it on top of the lettuce leaves.
Place the shrimps on top of the avocado. Position the eggs around the plate, then top with the dressing.