Shrimp and Avocado Salad

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Shrimp is a nutritional powerhouse and is loaded with protein, vitamin B12, selenium, and much more. Paired with the healthy monounsaturated fats found in avocado, this makes for a very healthy salad. Add an extra dab of butter to the shrimp to get an even more flavorful salad.

Cuisine

Modern

Course

Lunch

Difficulty

Easy

Duration

less than 15 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

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, The Essential Keto Instant Pot Cookbook by Casey Thaler, turmeric, walnuts

Prep Time

5 min

Cook Time

3 min

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!

Notes