Shrimp, Cucumber and Avocado Salad
Light, refreshing, and great for your heart!
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Preparation Time: 15 minutes
Calories: 267 per serving
Percent from Fat: 43%
Course: Salad - Meal
Food as MedicineSM Ingredient: Avocado
Food as MedicineSM TipAn 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 TipAvocados 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 TipUsing 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.
Ingredients1 tablespoon each: seasoned rice vinegar and canola oil
1 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)
PreparationIn 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.
SubstitutionsWalnut 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.
TipsServe this lovely main dish salad with crusty whole grain rolls.
Nutritional AnalysisTotal 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): 136
Comments on Shrimp, Cucumber and Avocado Salad
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!
I tried this on spinich,and a handull of raisin's.
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