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–+ servings
Shrimp Avocado Cucumber Salad

Shrimp Avocado Cucumber Salad

A fresh and light Shrimp Avocado Cucumber Salad that's perfect for a quick meal or side dish.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • Medium pot
  • Large Bowl
  • Separate bowl
  • Whisk

Ingredients
  

Seafood and Vegetables

  • 1 lb small shrimp
  • 2 large cucumbers cubed
  • 1 cup cherry tomatoes whole and halved
  • ⅓ cup red onion chopped very small
  • 1 whole avocado cubed and sliced
  • 1 sprig fresh mint

Dressing

  • 2 tablespoon avocado oil
  • 1 tablespoon fresh dill chopped
  • 1 whole lemon juiced
  • 1 pinch salt and pepper, to taste

Instructions
 

Preparation

  • (This step is optional) Bring a medium pot of salted water with fresh lemon slices to a boil. Add shrimp and cook for about 1 minute. Pre-cooked shrimp is rather bland, this step adds in a fresh taste. After about 1 minute or so, transfer the shrimp to a bucket/bowl of ice cold water to stop the cooking process. Otherwise just follow package instruction on how to thaw the shrimp. Set aside.
  • In a large bowl add in the remaining salad ingredients. Top with cooled shrimp.
  • In a separate bowl mix the dressing ingredients. Whisk to combine.
  • Pour dressing over salad and fold to combine. Top with fresh mint leaves and serve.

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 6gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 183mgSodium: 152mgPotassium: 594mgFiber: 2gSugar: 3gVitamin A: 302IUVitamin C: 14mgCalcium: 100mgIron: 1mg
Keyword Avocado, Cucumber, healthy, Quick, Salad, Shrimp
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