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Shrimp Avocado Cucumber Salad Recipe

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4 from 10 reviews

A refreshing and light Shrimp Avocado Cucumber Salad featuring tender shrimp, crisp cucumbers, ripe avocado, and cherry tomatoes tossed in a zesty lemon-dill dressing. This quick and easy salad is perfect for a healthy lunch or a light dinner.

Ingredients

Salad

  • 1 lb small shrimp
  • 2 large cucumbers, cubed
  • 1 cup cherry tomatoes, whole and halved
  • 1/3 cup red onion, finely chopped
  • 1 whole avocado, cubed and sliced
  • 1 sprig fresh mint, for garnish

Dressing

  • 2 tbsp avocado oil
  • 1 tbsp fresh dill, chopped
  • 1 whole lemon, juiced
  • 1 pinch salt and pepper, to taste

Instructions

  1. Cook the Shrimp (Optional): Bring a medium pot of salted water with fresh lemon slices to a boil. Add the shrimp and cook for about 1 minute until just opaque. Immediately transfer the shrimp to a bowl of ice-cold water to halt the cooking process. Alternatively, follow package instructions to thaw shrimp if pre-cooked.
  2. Combine Salad Ingredients: In a large bowl, add the cubed cucumbers, cherry tomatoes, finely chopped red onion, and cubed avocado. Top the mixture with the cooled shrimp.
  3. Prepare Dressing: In a separate bowl, whisk together avocado oil, fresh dill, freshly squeezed lemon juice, salt, and pepper until well combined.
  4. Toss Salad: Pour the dressing over the salad ingredients and gently fold to combine all components evenly without mashing the avocado.
  5. Garnish and Serve: Top the salad with fresh mint leaves and serve immediately for a vibrant, refreshing meal.

Notes

  • Using fresh shrimp and briefly blanching them enhances their flavor and texture.
  • If preferred, pre-cooked shrimp can be used directly after thawing.
  • Be gentle when mixing to avoid squashing the avocado pieces.
  • Chill the salad before serving for an extra refreshing taste.
  • Add a pinch of chili flakes for a spicy kick, if desired.

Find it online: https://recipefeastful.com/shrimp-avocado-cucumber-salad-recipe/