Shrimp and Avocado Salad
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.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 2tbsp coconut oil
  • 1pound Shrimpthawed and deveined
  • 1cup bell pepperschopped
  • 1/2cup spinachchopped
  • 1/2cup kalechopped
  • 1/2cup bok choychopped
  • 1 avocadomashed
  • 2tbsp walnutschopped
  • 1/2tsp turmericground
  • 1/2tsp parsleydried
  • 1/2tsp Gingerfinely grated
  • 1/2tsp freshly ground black pepper
  • 1/2tsp basildried
  1. Set the Instant Pot to Sauté . Add the oil, melting it gently.
  2. 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.
  3. In the meantime, make a salad by tossing together the bell peppers, spinach, kale, bok choy, mashed avocado, and walnuts.
  4. When the shrimp is cooked, carefully switch the pressure release to Venting.
  5. 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!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 338
Total Fat 21g
Total Carbohydrate 10.4g
Dietary Fiber 4.5g
Total Sugars 1.9g
Protein 28.6g