Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!
Prep Time12mins
Cook Time1min
Total Time13mins
Course: Salad
Cuisine: American
Keyword: salad, Shrimp Salad
Servings: 4servings
Author: Silvia Ribas
Ingredients
1lbfrozen pre-cooked mini shrimp*
2largecucumbers, cubed
2largetomatoes, quartered
1cupcherry tomatoes, whole and halved
1/3cupred onion,chopped very small
1wholeavocado,cubed and sliced
1sprigfresh mint
DRESSING
2tbspavocado oil
1tbspfresh dill,chopped
1wholelemon, juiced
1pinchsalt 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