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Mexican Shrimp Salad Stuffed Avocado – An Easy Lectin Free Lunch Recipe

Posted on March 8, 2019March 8, 2019 by ms_lectinfreefoodie
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Inside: An easy lectin free lunch idea that you’re going to LOVE!

Do you have have one of those days when you’re exhausted? You’re basically running on fumes and it’s tempting to make a terrible food decision? Yeah, me too.

I just had one of those day, actually. Barely any time in between work appointments, over scheduled, and in no mood to cook. With about 20 minutes before I had to run back out the door, I was determined to find SOMETHING tasty to eat.

As I opened the door to my fridge and just stared at mostly empty shelves, I was beginning to lose resolve. I didn’t have much of anything left, just a couple slices of red onion left over from yummy tacos I had made the other night, some celery sticks I had cut up to offer my little on as a snack, and a few other staples I always had like spices, avocados and limes.

And that’s when it hit me!

Mexican Shrimp Salad Stuffed Avocado (Easy Lectin Free Lunch Idea)

I grabbed a few simple ingredients, chopped everything small and mixed it up. And suddenly, I had a delicious, yet easy, lectin free lunch!

This recipe, like most “salads” is endlessly forgiving. I went with a Mexican flavor as that sounded good, but you can honestly mix up the ingredients, spices, and veggies to come up with lots of easy combinations.

This would also work well with tuna, but I didn’t have any on hand. What I did have was a bag of teeny, tiny frozen shrimp. I recently found it for sale at my local grocery store, and when I saw it was both on sale AND wild caught, I stocked up.

Frozen cooked shrimp is great to have on hand for quick lectin free lunch recipes – it’s great to toss in a salad, or to quickly heat through and fold up in a taco.

To quickly thaw, you can run cold water over frozen shrimp for a few minutes.

This easy lectin free recipe makes 4 servings, and alongside a side salad, is an extremely satisfying lunch!

5 from 1 vote
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Easy Mexican Shrimp Salad Stuffed Avocado

This tasty Mexican Shrimp Salad Stuffed Avocado is easy to whip up and makes a great lectin free lunch!

Course Main Course
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 8 oz salad shrimp
  • 2 avocados
  • 1 lime
  • 2 tbsp mayo
  • 1/2 tsp cumin
  • 1/8 tsp oregano
  • 2 tbsp finely chopped red onion
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped red cabbage
  • salt & pepper, to taste
  • dash hot sauce, optional
  • 2 tsp chopped cilantro

Instructions

  1. Thaw shrimp by running cold water over it in a colander, if needed

  2. In a medium bowl, add mayo, cumin, oregano, onion, celery, cilantro, cabbage , salt & pepper and juice of half a lime. Mix in a dash of hot sauce if using. Stir well.

  3. Taste, and adjust seasoning if needed.

  4. Cut avocados in half and carefully remove the pit. 

  5. Sprinkle some lime juice over the avocado, and then fill with shrimp salad. 

    Enjoy!

Mexican Shrimp Salad Stuffed Avocado in Photos

Chop ingredients

Mix together.

Stuff. Enjoy!

Are you looking for other easy to make, lectin free lunch ideas?

You might like:

A delicious and nutritious lectin free soup!

A classic lunch salad! 

A vegetable quiche!

 

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4 thoughts on “Mexican Shrimp Salad Stuffed Avocado – An Easy Lectin Free Lunch Recipe”

  1. Alex says:
    April 8, 2019 at 4:12 pm

    5 stars
    Is the mayo lectin free or just low lectin? What mayo do you recommend for this receipe.

    Reply
    1. ms_lectinfreefoodie says:
      April 10, 2019 at 12:09 am

      The mayo is lectin free. Many people make their own mayo but if you’re looking for one to buy, Primal Kitchen is a good option.

      Ingredients: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar (from Non-GMO Beets), Sea Salt, Organic Rosemary Extract.

      You can find it here: https://amzn.to/2I9p5XS

      Reply
  2. Tami Brunner says:
    February 15, 2020 at 10:41 pm

    I love all these ingredients 🙂 Thank you for an easy go to recipe!

    Reply
  3. Christine York says:
    January 20, 2021 at 3:16 am

    I love your recipes, thank you for taking time to share with us, and do the research and work for us, it has saved me from eating bad 🤗

    Reply

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