Avocado Shrimp Bacon Salad (Ready-to-Print Version)
Cool shrimp, avocado, bacon, and blue cheese tossed with lemon and tomatoes for a satisfying low carb meal.
# What You’ll Need:
→ Salad Core
01 -
1 pound raw shrimp, peeled and deveined
02 -
2 tablespoons extra virgin olive oil
03 -
2 garlic cloves, crushed
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon freshly cracked black pepper
→ Vegetables and Garnish
06 -
2 large avocados, diced
07 -
1 cup grape or Roma tomatoes, halved
08 -
2 tablespoons fresh lemon juice
09 -
1 small jalapeño, seeded and finely diced (optional)
→ Toppings
10 -
4 slices thick-cut bacon, cooked and crumbled
11 -
1/3 cup crumbled blue cheese
# Step-by-Step Guide:
01 -
Heat olive oil in a large skillet over medium heat. Add one crushed garlic clove and cook for 30 seconds until fragrant but not browned. Arrange shrimp in a single layer, season with salt and pepper, and sauté for 5 to 7 minutes, turning halfway, until shrimp are fully pink and opaque. Transfer shrimp to a plate and allow to cool completely.
02 -
In a large bowl, gently combine diced avocado, remaining crushed garlic clove, halved tomatoes, lemon juice, and jalapeño if using. Toss lightly to keep the avocado pieces intact.
03 -
Add cooled shrimp, half the bacon, and most of the blue cheese to the bowl. Toss gently until all ingredients are evenly distributed without mashing the avocado.
04 -
Transfer salad to a serving dish. Sprinkle reserved bacon and remaining blue cheese on top. Cover and chill in the refrigerator for at least 1 hour before serving to let flavors meld.
# Handy Tips:
01 -
To prevent avocado browning, press plastic wrap directly onto the salad surface before refrigeration and add extra lemon juice if storing.
02 -
For best texture, cool shrimp completely before mixing with avocado and avoid overmixing.
03 -
The salad stays optimal for up to two days if refrigerated in an airtight container.