A simple, easy, light salad for a sunny day. Took less than 10 minutes to put together – and 8-1/2 were for defrosting shrimp!

It’s another beautiful day. The outdoors are calling to me. Time for a little light lunch on the deck followed by some knitting as I sit in the sun.

So what’s on tap for today’s lunch?  Something light yet tasty. Perfect for a perfect day. I picked up some frozen shrimp at the grocery store. With my husband’s highly allergic love of all things shellfish, I never buy the stuff. Don’t want to tempt him or fate. But I am trying to eat more seafood. And I miss it. I figured frozen is the safest. Why? Well my husband is a lazy man by nature. If it’s not ready to eat, he won’t bother with it.

The recipe is fairly simple – just 4 ingredients and a bowl and 5g net carbs. I doubled the shrimp and avocado increasing the Weight Watcher’s PointsPlus value from 7 to 11. You can keep it at 7 points and just add lettuce.

Shrimp, Avocado & Tomato Salad
Carb Count: 5g
Points Plus: 11

Ingredients
6 oz shrimp, cooked and chopped
1/2 avocado, diced
1/2 tomato, diced
1 Tbsp low carb dressing (I’m using my Ranch dressing today)

Directions
Place the shrimp, avocado and tomatoes in a bowl. Add salad dressing and mix. Eat up!