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Shrimp Avocado Cucumber Salad

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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.

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One goal of mine was to eat healthier I planned to do this by eating at least one bowl of salad a day and so far so good that’s why you are 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 favorite 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.


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 favorite and I think it will become your favorite too.

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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 this is a very delicious salad to make and enjoy all year around.

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


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  • 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 give it a try.

Ingredients


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FOR THE SHRIMP

  • 450 g (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

Instructions


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  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 till they are cooked through.
  4. In a large salad bowl, add cucumber, bell pepper, red onions, avocado and shrimp.
  5. In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together till combined.
  6. Taste to check the seasoning and pour over the salad.
  7. Toss to combine and enjoy!

Recipe Notes


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If you love shrimp salad I'm pretty sure you will 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.
COURSE: MAIN COURSE, SALAD CUISINE: AMERICAN
KEYWORD: AVOCADO, GLUTEN-FREE, LOW-CARB, PALEO, SHRIMP SALAD, WHOLE30


NUTRITION INFORMATION

Amount per serving (1/4)  
Calories: 319, 
Fat: 24g, 
Saturated Fat: 5g, 
Cholesterol: 156mg, 
Sodium: 800mg, 
Carbohydrates: 11g, 
Fiber: 6g, 
Sugar: 4g, 
Protein: 18g


Before You Go: TUNA STUFFED AVOCADOS


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