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Shrimp, Cucumber and Avocado Salad
Light, refreshing, and great for your heart!
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Preparation Time: 15 minutes
Servings: 4
Calories: 267 per serving
Percent from Fat: 43%
Cusine: Chinese
Course: Salad - Meal
Food as MedicineSM Ingredient: Avocado
Food as MedicineSM Tip
An avocado's healthy fats help you absorb up to 4 times as much lycopene from tomatoes, and 15 times the beta carotene from carrots. Plus, one avocado has as much potassium as three bananas.Culinary Taste Tip
Avocados are buttery, nutty and not a bit sweet...an unusual fruit that transports flavor well, and turns any salad into a rich, decadent experience.Culinary Technique Tip
Using a large sharp knife, grip one half of the avocado gently and slice it, moving the knife lengthwise around the seed. With your weighty knife, tap the pit with the heel of the blade until it sticks. Now, twist and pull. You can either scoop out or dice the avocado's flesh right in the shell.Ingredients
1 tablespoon each: seasoned rice vinegar and canola oil1 teaspoon sugar
1/4 teaspoon salt
1 lb. cooked peeled and de-veined large shrimp
1-1/2 cups thinly sliced unpeeled cucumber, slices halved crosswise
4 thin slices small red onion, separated into rings
1 tablespoon chopped fresh dill
1 small ripe avocado, peeled, seeded, diced
1 bunch arugula or watercress (4 cups packed)
Preparation
In a medium bowl, combine vinegar, oil, sugar and salt, stirring until sugar dissolves. Add shrimp, cucumber, red onion rings and dill. Toss well. Add avocado and toss again. Arrange watercress on four serving plates. Spoon salad over arugula or watercress.Substitutions
Walnut oil may replace the canola oil for a slightly nutty flavor. For a spicy note add 1/4 teaspoon crushed red pepper flakes or 1/2 teaspoon hot pepper sauce to the dressing.Tips
Serve this lovely main dish salad with crusty whole grain rolls.Nutritional Analysis
Total fat (g): 13; Fat calories (kc): 117; Cholesterol (mg): 230; Trans fatty acids (g): 0; Saturated fat (g): 1; Polyunsaturated fat (g): 2; Monounsaturated fat (g): 7; Fiber (g): 4; Carbohydrates (g): 9; Sugar (g): 3; Protein (g): 30; Sodium (mg): 576; Calcium (mg): 136Comments on Shrimp, Cucumber and Avocado Salad
From: cocosmom
This recipe reminded me of a shrimp salad dish I had in a Thai restaurant! Very Good !! - I also kicked it up a few notches by adding a few chopped grape tomatoes and a bit of fresh red bell pepper with an addition of a dash or two of lemon and lime juice! I had no arugla or water cress , so I used field greens!
From: vernakay
I tried this on spinich,and a handull of raisin's.
