Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!

August doesn’t just bring in heat but also a wave of humidity which can really take a toll on your body. I personally experience an immediate loss of appetite and little desire to stand next to ANY cooking appliance that might increase the heat in the room.

While my body still require food for fuel, I prefer to rely on nourishing, hydrating and cooling foods, especially the ones that require little to no cooking.

Like salads!

This Shrimp Avocado Cucumber Salad is a great example of a perfect summer meal. Packed with hydrating veggies like tomatoes and cucumber, refreshing mint, healthy fats from avocado and the avocado oil dressing, and shrimp!

It’s a simple salad that you can make in minutes. It has a lot to offer as far as nourishment for your body, fulfillment, the very important hydrating element and shrimp. Who doesn’t love shrimp?!

 Some variations I would suggest are;

• for those of you who enjoy a leafy green salad, you can eat this shrimp avocado cucumber salad in a lettuce wrap or add in fresh arugula
• throw in some grilled shrimp or grilled chicken instead
• carb lovers I hear you! simply add in some cooked pasta. Try a fun shaped vegetable pasta. it will look quite appealing and delicious to eat!
• feta cheese is always a tasty option to add to salads

Regardless of what changes you make, this meal will cool you off from the inside out, and nourish you which is far more important than feeding your body.

Print Recipe

5 from 3 votes

Shrimp Avocado Cucumber Salad

Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!

Prep Time12 mins

Cook Time1 min

Total Time13 mins

Course: Salad

Cuisine: American

Keyword: salad, Shrimp Salad

Servings: 4 servings

Author: Silvia Ribas

Ingredients

• 1 lb frozen pre-cooked mini shrimp*
• 2 large cucumbers, cubed
• 2 large tomatoes, quartered
• 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

• (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. 

Notes

*Any shrimp will work, just follow the cooking instructions of the package. I used the pre-cooked frozen mini wild shrimp

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