Shrimp and Cucumber Salad with Creamy Avocado Dressing

Shrimp and Cucumber Salad with Creamy Avocado Dressing

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From: Diabetic Living Magazine

This is a great appetizer, salad or healthy lunch. Try serving individual portions in a martini glass for added flair.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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)


  • Prep

  • Ready In

  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. (See Tip)
  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. Use it on lettuce or as a dip for crudités.

Nutrition information

  • Serving size: 2 ounces shrimp, ¼ cucumber, and 1 tablespoon dressing
  • Per serving: 188 calories; 8 g fat(1 g sat); 6 g fiber; 27 g carbohydrates; 4 g protein; 3 g sugars; 174 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein

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