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!
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!
- 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
Thaw shrimp by running cold water over it in a colander, if needed
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.
Taste, and adjust seasoning if needed.
Cut avocados in half and carefully remove the pit.
Sprinkle some lime juice over the avocado, and then fill with shrimp salad.
Mexican Shrimp Salad Stuffed Avocado in Photos
Are you looking for other easy to make, lectin free lunch ideas?
You might like: