Shrimp and Avocado Salad with Cucumber Dressing
This Shrimp and Avocado Salad with Cucumber Dressing features succulent shrimp, creamy avocado, and a refreshing cucumber dressing. Perfect for a healthy dinner, it’s a quick recipe that blends vibrant flavors into a nutritious, satisfying meal.
Why You’ll Love This Recipe
This shrimp and avocado salad with cucumber dressing is a nutritious, healthy dinner idea that combines succulent shrimp, creamy avocado, and a refreshing cucumber dressing with fresh veggies, perfect for a light yet satisfying meal. Quick to prepare with no heavy cooking, it’s packed with protein, healthy fats, and vitamins. Versatile—add your favorite herbs—this recipe offers a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Use Fresh Shrimp: Ensures best flavor and texture.
- Chill Ingredients: Enhances the refreshing taste.
- Blend Dressing Smoothly: Creates a creamy consistency.
- Cook Shrimp Quickly: Prevents overcooking and toughness.
- Toss Gently: Prevents mashing the avocado.
- Adjust Seasoning: Taste and tweak salt to preference.
- Serve Immediately: Maximizes freshness.
- Use Ripe Avocado: Ensures rich flavor.
- Avoid Overcooking Shrimp: Keeps it tender.
- Add Dressing Last: Prevents sogginess.
Shrimp and Avocado Salad with Cucumber Dressing
Shrimp and avocado salad with cucumber, healthy dinner.
Ingredients
- ¼ cup plain Greek yogurt
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup cherry tomatoes
- 1 large avocado
- 1 lb shrimp
- 1 medium cucumber
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 cups mixed greens
Instructions
- Prep the Shrimp: Rinse shrimp, peel and devein if needed, and pat dry with paper towels.
- Cook the Shrimp: Heat a skillet over medium-high heat with a drizzle of olive oil. Cook shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool.
- Prepare the Veggies: Wash mixed greens, halve cherry tomatoes, and dice avocado.
- Assemble the Salad Base: In a large bowl, combine mixed greens, cherry tomatoes, and diced avocado.
- Make the Dressing: In a blender, combine peeled and chopped cucumber, Greek yogurt, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Toss the Salad: Add half the dressing to the salad and toss gently to coat.
- Add Shrimp: Arrange cooked shrimp over the salad.
- Drizzle Remaining Dressing: Drizzle the remaining dressing over the shrimp and salad.
- Rest the Dish: Let the salad sit for 5 minutes to allow flavors to meld.
- Serve and Enjoy: Serve immediately as a refreshing, healthy dinner, and savor the creamy, zesty goodness!
Notes
- Use fresh shrimp for best flavor; chill ingredients for refreshment.
- Blend dressing smoothly for creaminess; cook shrimp quickly to avoid toughness.
- Store leftovers promptly to maintain freshness; serve cold to preserve texture.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 276Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 240mgSodium 1388mgCarbohydrates 12gFiber 5gSugar 3gProtein 29g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Shrimp (1 lb): Peeled and deveined, medium-sized.
- Avocado (1 large): Ripe, diced for creaminess.
- Cucumber (1 medium): Peeled and chopped for dressing.
- Mixed Greens (4 cups): Fresh for base.
- Cherry Tomatoes (1 cup): Halved for juiciness.
- Greek Yogurt (¼ cup): Plain for dressing base.
- Lemon Juice (2 tbsp): Fresh for zesty kick.
- Olive Oil (1 tbsp): Extra virgin for dressing.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
Variations and Substitutions
- Protein Swap: Use grilled chicken or tofu.
- Veggie Swap: Replace tomatoes with bell peppers.
- Greens Swap: Use spinach or arugula.
- Dressing Swap: Use sour cream instead of Greek yogurt.
- Oil Swap: Use avocado oil for dressing.
- Citrus Swap: Use lime juice instead of lemon.
- Topping Swap: Add nuts or seeds for crunch.
- Low-Sodium: Reduce or skip salt based on ingredients.
Storage Options
- Refrigerator: Store salad and shrimp separately in airtight containers for up to 2 days; add dressing before serving.
- Freezer: Not recommended due to texture loss.
- Reheating: Serve cold; avoid reheating shrimp to preserve flavor.
Dish Gallery
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