10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
This 10-minute Thai Shrimp, Cucumber and Avocado Salad is a fantastic light lunch option. Just a few ingredients, but tons of flavor!
Servings: 2 Servings
Calories: 201.2kcal
Ingredients
The Dressing:
- 1 ½ tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons agave nectar
- ½ teaspoon chili garlic sauce
The Salad:
- ½ pound shrimp shelled & deveined
- ½ English cucumber cut in half lengthwise & thinly sliced
- ¼ avocado diced
- 2 tablespoons minced cilantro
Instructions
The Dressing:
- In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.
The Salad:
- Prepare a bowl of ice water.
- Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain
- In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro. Pour in the dressing and toss to combine. Serve.
Notes
Weight Watchers Points: 5 (SmartPoints), 5 (Points+), 4 (Old Points)
Nutrition
Serving: 1.25Cups | Calories: 201.2kcal | Carbohydrates: 13.8g | Protein: 24.3g | Fat: 5.4g | Saturated Fat: 0.9g | Cholesterol: 172.3mg | Sodium: 1045.3mg | Fiber: 1.9g | Sugar: 10.4g