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Shrimp Avocado Cucumber Salad
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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


  • 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


  • 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. 


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