Shrimp Avocado Cucumber Salad
from primaverakitchen.com
15 min
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!
Ingredients
- 450 g (26-39 shrimps) uncooked extra large shrimp (peeled and deveined)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and black pepper
- 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. Cook for about 1-2 minutes each side or until they are cooked through.
- 3
In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
- 4
In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
- 5
Taste to check the seasoning and pour over the salad. Toss to combine and enjoy!