Shrimp Avocado Cucumber Salad

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This Shrimp Avocado Cucumber Salad is loaded with red onions, cucumber, red bell peppers, avocado and sautéd shrimp. Also, it’s tossed with a very light and fresh lemon dressing. Delicious!

Shrimp Avocado Cucumber Salad - Primavera Kitchen

 

Happy June! How can it be June already? It’s hard to believe that we’re already in the sixth month of the year. Time is flying by! I think June is a great month to reset/restart those intentions/goals you created in January that for some reason you gave up or just didn’t plan well to stick with your New Year’s resolutions. I totally believe that what makes us successful or not is determination, persistence and perseverance. Some days will be harder than others. You will think that “I should give up”, “I’m not good enough”, “I’m not strong enough”, I can’t do that” and so on. But the truth is: every single minute is presenting you with a new chance and a new opportunity to start again whatever you set your intentions for.

One goal of mine was to eat healthier than I was eating in 2017. I planned to do this by eating at least one bowl of salad a day and so far so good! That’s why you’re seeing lots of salad recipes on this blog lately. Last week I made this Super Easy Avocado Cucumber Tuna Salad that my husband eat for three days and just asked me yesterday to make it again for a light dinner. This is how much he loved this salad. My favourite for summer is this Grilled Chicken Avocado Salad, just because I love chicken and green of any kind. I’m planning to make this salad again for lunch tomorrow. For busy days this salad is definitely the best.

MY OTHER RECIPES

So, today I’m sharing my newest favourite salad recipe, which is this Shrimp Avocado and Cucumber Salad. There is something about this combo (shrimp + avocado + cucumber) that is out of this world. Avocado is great with anything really, but with shrimp is my favourite and I think it’ll become your favourite too.

This Shrimp Avocado Cucumber Salad is loaded with red onions, cucumber, red bell peppers, avocado and sautéd shrimp. Also, it’s tossed with a very light and fresh lemon dressing. This is a very delicious salad to make and enjoy all year around.

Shrimp Avocado Cucumber Salad - Primavera Kitchen

 

Here’s what I think you should totally make this Shrimp Avocado Cucumber Salad recipe:

  • It is easy and quick.
  • It’s perfect for lunch during your busy week.
  • It is DELICIOUS. This combo (avocado, cucumber and shrimp) is insanely good.
  • It is low-carb, gluten-free, paleo and Whole30.

I’m sure this Shrimp Avocado Cucumber Salad recipe will make your mouth watering 😉 Please, give it a try!

Looking for more easy and quick salads? I’ve got you covered:

Shrimp Avocado Cucumber Salad

Yield: 4

Total Time:15 minutes

Prep Time:10 minutes

Cook Time:5 minutes

This Shrimp Avocado Cucumber Salad is loaded with red onions, cucumber, red bell peppers, avocado and sautéd shrimp. Also, it’s tossed with a very light and fresh lemon dressing. Delicious!

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Ingredients:

For the Shrimp

  • 450g (26-39 shrimps) uncooked extra large shrimp (peeled and deveined)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and black pepper

For the Salad

  • 1 ½ cups cucumber, chopped
  • ½ cup red onions, chopped
  • 1 cup red bell pepper, chopped
  • 2 medium avocado, peeled, pitted and chopped
  • 1 tablespoon parsley, chopped
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Salt and black pepper

Directions:

  1. Using paper towels, pat dry shrimp.
  2. In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper.
  3. Cook for about 1-2 minutes each side or until they are cooked through.
  4. In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
  5. In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
  6. Taste to check the seasoning and pour over the salad.
  7. Toss to combine and enjoy!

If you love shrimp salad, I’m pretty sure you’ll love this Pesto Shrimp Tomato Salad Recipe or this Shrimp Avocado Tomato Salad. Both of these salads are super tasty, low-carb and very easy to make since shrimp cooks so fast. They are also great recipes for leftovers and to bring to your work for lunch.

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Nutrition Information

Yield: 4, Serving Size: 1/4

  • Amount Per Serving:
  • Calories: 319
  • Total Fat: 24g
  • Saturated Fat: 5g
  • Cholesterol: 156mg
  • Sodium: 800mg
  • Carbohydrates: 11g
  • Fiber: 6g
  • Sugar: 4g
  • Protein: 18g
All images and text ©

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

Products Featured in this Recipe:

(may include affiliate links)

Bertolli Extra Virgin Olive Oil

Glass Mixing Bowl Set

Mason Jar

Salt and Pepper

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