Shrimp Avocado Cucumber Salad
Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!
Servings: 4 servings
Ingredients
- 1 lb frozen pre-cooked mini shrimp*
- 2 large cucumbers, cubed
- 2 large tomatoes, quartered
- 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
DRESSING
- 2 tbsp avocado oil
- 1 tbsp 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