Vietnamese Keto Shrimp and Avocado Salad (Gỏi Tôm Bơ)

Ingredients

• about 450 g Large shrimp, cooked and peeled
• 2 each Avocados
• 1/4 cup Red onion, thinly sliced
• 1 each Cucumber, thinly sliced
• 1/4 cup Mint leaves
• 3 tablespoons Lime juice
• 1 tablespoon Fish sauce (Nuoc Mam)
• 1 teaspoon Swerve Sweetener
• 2 tablespoons Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 3 tablespoons of lime juice, the 1 tablespoon of fish sauce (Nuoc Mam), the 1 teaspoon of Swerve Sweetener, and the 2 tablespoons of avocado oil. Whisk these ingredients together vigorously until they are well combined and the mixture appears uniform.
2. 2Take the 2 avocados and carefully cut them into 1.27 cm (1.25 cm) cubes. Thinly slice the 1/4 cup of red onion and the 1 cucumber.
3. 3In a large mixing bowl, place the about 450 g of cooked and peeled large shrimp, the cubed 2 avocados, the thinly sliced 1/4 cup red onion, the thinly sliced 1 cucumber, and the 1/4 cup mint leaves.
4. 4Pour the prepared vinaigrette from the small bowl evenly over all the ingredients in the large mixing bowl.
5. 5Gently toss all the ingredients in the large mixing bowl together using two large spoons or tongs. Continue tossing until every piece of shrimp, avocado, onion, cucumber, and mint is evenly coated with the vinaigrette. Serve the salad immediately.

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