Shrimp and Avocado Salad


  • 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
  • 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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