This shrimp avocado and spinach salad make the perfect lunch or a light dinner. The keto avocado ranch dressing is what sets it apart!
To create the Avocado Ranch Dressing, simply combine all the ingredients in a blender or food processor.
Blend until you have a creamy texture. **If you would like a thinner consistency, feel free to blend in 1-2 Tbsp of water.
Set aside for now.
Coat the shrimp with old bay seasoning, set aside.
In a large skillet, begin to heat olive oil over medium high heat.
Add shrimp and cook for 2-3 minutes on each side. Remove from heat.
Place the spinach in a large bowl. Top with tomatoes, red onion, ½ of the cooked shrimp and ½ of the avocado slices.
Drizzle with desired amount of the Avocado Ranch Dressing (I used about ⅓ cup). Toss well.
Top with remaining shrimp and avocado slices. Along with crumbled bacon and fresh parsley.
Calories: 385 Per Serving
Net Carbs: 6 Net Carb Per Serving