Get your heat on with this piquant keto salad that will surely awaken your senses and tease those hungry taste buds! Hot shrimp with smooth avocado and crunchy cucumber, combined with a delicious ginger and garlic dressing. In other words: the perfect salad!
½ lime, juice
150 g cucumber
50 g baby spinach
3 tbsp olive oil, for frying
1 garlic clove, pressed
2 tsp chili powder or sambal oelek
275 g shrimp, peeled
fresh cilantro, for serving
2 tbsp hazelnuts or salted peanuts (optional)
60 ml light olive oil or avocado oil
1 tbsp fresh ginger, minced
½ lime, juice
½ tbsp tamari soy sauce
½ garlic clove, pressed
salt and pepper, to taste
Split the avocado in half and remove the pit. Scoop out avocado pieces with a spoon and cut in slices. Squeeze some lime juice over avocado. Peel and slice cucumber.
Combine spinach, avocado, and cucumber on a plate. Season with sea salt.
Fry garlic and chili in oil. Add shrimp and fry on each side for a few minutes if raw. Pre-cooked shrimp should only be heated up quickly. Salt and pepper to taste.
Add shrimp on top of vegetables and sprinkle with nuts and cilantro.
Mix ingredients for dressing with an immersion blender and drizzle over salad.
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