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Shrimp Avocado and Spinach Salad

Shrimp Avocado and Spinach Salad

This shrimp avocado and spinach salad make the perfect lunch or a light dinner. The keto avocado ranch dressing is what sets it apart!

Course lunch, Salad
Cuisine American
Keyword shrimp avocado and spinach salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 385 kcal



  • 6 ounces Fresh Baby Spinach
  • 1 Avocado
  • 12 ounces Colossal Shrimp Peeled, Deveined, Tail-On
  • 1/4 cup Grape Tomatoes Cut In Half
  • 1/4 cup Red Onion Chopped
  • 1 1/2 tsp Old Bay Seasoning
  • 2 tbsp Olive Oil
  • 4 slices Cooked Bacon Crumbled

Avocado Ranch Dressing

  • 1 Avoccado
  • 1/2 cup Mayo
  • 1 Lemon Juiced
  • 1/2 tsp Dried Dill
  • 1 tsp Garlic Minced
  • 1/4 cup Fresh Parsley
  • 1 tbsp Water


  1. To create the Avocado Ranch Dressing, simply combine all the ingredients in a blender or food processor.

  2. Blend until you have a creamy texture. **If you would like a thinner consistency, feel free to blend in 1-2 Tbsp of water.

  3. Set aside for now.

  4. Coat the shrimp with old bay seasoning, set aside.

  5. In a large skillet, begin to heat olive oil over medium high heat.

  6. Add shrimp and cook for 2-3 minutes on each side. Remove from heat.

  7. Place the spinach in a large bowl. Top with tomatoes, red onion, ½ of the cooked shrimp and ½ of the avocado slices.

  8. Drizzle with desired amount of the Avocado Ranch Dressing (I used about ⅓ cup). Toss well.

  9. Top with remaining shrimp and avocado slices. Along with crumbled bacon and fresh parsley.

Recipe Notes

Calories: 385 Per Serving
Net Carbs:  6 Net Carb Per Serving

The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.