Shrimp Avocado Cucumber Salad
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!
Servings: 4 people
Ingredients
For the Shrimp
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
Instructions
- Using paper towels, pat dry shrimp.
- In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper. Cook for about 1-2 minutes each side or until they are cooked through.
- In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
- In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
- Taste to check the seasoning and pour over the salad. Toss to combine and enjoy!
Video
Notes
- 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.
- Buy raw large shrimp that is already peeled and deveined to save yourself the time doing it yourself.
- I prefer large shrimps as you lower the chances of overcooking them. Overcooking will lead to rubbery shrimp.
- Feel free to use frozen shrimp, just thaw them first.
- To store: Leftovers can be stored in the fridge for up to 3 days. Enjoy it chilled. The avocado may brown as it oxidizes.
Nutrition
Serving: 1/4 | Calories: 319kcal | Carbohydrates: 11g | Protein: 18g | Fat: 24g | Cholesterol: 156mg | Sodium: 800mg | Fiber: 6g | Sugar: 4g