Nourishing and cooling Shrimp Avocado Cucumber Salad, perfect for the hot summer days!
Keyword: salad, Shrimp Salad
Author: Silvia Ribas
1lbfrozen pre-cooked mini shrimp*
1cupcherry tomatoes, whole and halved
1/3cupred onion,chopped very small
1wholeavocado,cubed and sliced
1pinchsalt 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.
*Any shrimp will work, just follow the cooking instructions of the package. I used the pre-cooked frozen mini wild shrimp