10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe Recipe
“Quick lunch” does not have to mean “boring lunch”. Believe me, I’ve had my fair share of lackluster sandwiches or past-their-prime leftovers, but leaving the table dissatisfied leads to trouble. Snacking kind of trouble. And I don’t mean the good kind of snacking. A couple of cheese and crackers here, a handful of chips there. Before you know it, you’re digging through the pantry for any tiny morsel of chocolate that you can find. An almost-empty bag of chocolate chips? Score!
The only way that I can head off this inevitable downward spiral is by eating a lunch that actually satisfies me. Something with flavor and a good dose of protein.
This Thai-inspired shrimp, cucumber and avocado salad meets both of those criteria. And it truly only took ten minutes to make. While you’re waiting for the water to boil for the shrimp, slice the cucumber and avocado, and quickly whisk together the simple dressing. The shrimp cook for only one minute (any longer and they’ll be little rubber specimens), and are ready to add to the vegetables and dressing as soon as you scoop them out of the ice water bath.
Quick, easy and tasty.
Snacking crisis averted.
The recipe:
The dressing:
In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.
The salad:
Prepare a bowl of ice water.
Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain.
In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro.
Pour in the dressing and toss to combine. Serve.
- More shrimp recipes:
- Cookin’ Canuck’s Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers
- Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing Recipe
- Gimme Some Oven’s Chipotle Lime Shrimp
- Garlic My Soul’s Paleo Pesto with Shrimp & Zucchini
- Clookbook’s Shrimp Pad Thai
- 10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
- From the kitchen of Cookin' Canuck. www.cookincanuck.com
- Ingredients
- The dressing:
- 1 1/2 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 tsp agave nectar
- 1/2 tsp chili garlic sauce
- The salad:
- 1/2 lb shrimp, shelled & deveined
- 1/2 English cucumber, cut in half lengthwise & thinly sliced
- 1/4 avocado, diced
- 2 tbsp minced cilantro
Instructions
The dressing:
In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.
The salad:
Prepare a bowl of ice water.
Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain
In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro. Pour in the dressing and toss to combine. Serve.
Notes
Calories 201.2 / Total Fat 5.4g / Saturated Fat 0.9g / Cholesterol 172.3mg / Sodium 1045.3mg / Total Carbohydrates 13.8g / Fiber 1.9g / Sugar 9.2g / Protein 24.3g / WW (Old Points) 4 / WW (Points+) 5
2.0
avocado,
cucumber,
healthy,
low-calorie,
low-fat,
recipe,
salad,
seafood,
shrimp,
Thai