Shrimp and Avocado Salad

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Shrimp and Avocado Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Nutrition Facts
Amount per serving
Calories 338
Total Fat 21g
Total Carbohydrate 10.4g
Dietary Fiber 4.5g
Total Sugars 1.9g
Protein 28.6g"]
cuisine icon Keywords
4 servings, avocado, basil, bell peppers, bok choy, coconut oil, contributed, cook 3 min, dairy free, easy, freshly ground black pepper, ginger, gluten free, kale, less than 15 min, lunch, modern, parsley, prep 5 min, pressure cook, sauté, shrimp, spinach, turmeric, walnuts

prep icon Prep Time
5 min
cook icon Cook Time
3 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 1 pound Shrimp
  • 1 cup bell peppers
  • 1/2 cup spinach
  • 1/2 cup kale
  • 1/2 cup bok choy
  • 1 avocado
  • 2 tbsp walnuts
  • 1/2 tsp turmeric
  • 1/2 tsp parsley
  • 1/2 tsp Ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp basil
Instructions
  • Set the Instant Pot to Sauté . Add the oil, melting it gently.
  • Pour 1 cup filtered water into the Instant Pot, then add the shrimp. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 3 minutes on low pressure and let cook.
  • In the meantime, make a salad by tossing together the bell peppers, spinach, kale, bok choy, mashed avocado, and walnuts.
  • When the shrimp is cooked, carefully switch the pressure release to Venting.
  • Open the lid and remove the shrimp. Add it atop the tossed salad. Sprinkle the turmeric, parsley, ginger, black pepper, and basil on top, evenly. Enjoy!
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