Shrimp and Cucumber Salad with Creamy Avocado Dressing

By Dianne Godfrey.
 Date: Sep. 22nd, 2018 - 1:00 PM

Ingredients

Shrimp and Cucumber Salad
8 ounces peeled, deveined, cooked shrimp, halved lengthwise
1 small English cucumber, diced
Creamy Avocado Dressing
1 ripe avocado, halved, seeded, and peeled
4 ounces plain low-fat yogurt
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh parsley
1 tablespoon lime juice
1 tablespoon olive oil
4 sprigs fresh cilantro
Lime slices (optional)

Preparation

  1. To prepare shrimp and cucumber salad: in four individual serving dishes arrange shrimp on a layer of cucumber. Set aside.
  2. To prepare the creamy avocado dressing: in a blender combine avocado, yogurt, snipped cilantro, parsley, lime juice, and oil. Cover and blend until smooth. 
  3. Spoon 1 tablespoon of the creamy avocado dressing over each serving of salad. Garnish with cilantro sprigs and, if desired, lime slices.
  • Tip: The creamy avocado dressing recipe makes more than you need for this recipe. Store the extra dressing in the refrigerator for up to 3 days. Shrimp and Cucumber Salad with Creamy Avocado Dressing