Shrimp Avocado Cucumber Salad
This nourishing and cooling Shrimp Avocado Cucumber Salad is perfect for hot summer days! It’s a no-cook recipe full of hydrating veggies, shrimp, refreshing mint, and an avocado oil dressing.
Servings: 4 servings
- 1 lb small shrimp
- 2 large cucumbers cubed
- 1 cup cherry tomatoes whole and halved
- 1/3 cup red onion chopped very small
- 1 whole avocado cubed and sliced
- 1 sprig fresh mint
- 2 tbsp avocado oil
- 1 tbsp fresh dill, chopped
- 1 whole lemon, juiced
- 1 pinch salt and pepper, to taste
(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.
Calories: 188kcal | Carbohydrates: 6g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 152mg | Potassium: 594mg | Fiber: 2g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 1mg