Recipe Image

Shrimp and Cucumber Salad with Creamy Avocado Dressing

  • 20 m
  • 20 m
Diabetic Living Magazine
“This is a great appetizer, salad or healthy lunch. Try serving individual portions in a martini glass for added flair.”

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)

Directions

  • 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.
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