Chimichurri Cucumber Noodles with Shrimp, Avocado & Hearts of Palm
Chimichurri cucumber noodles are fantastic on their own, but when you add creamy avocado, shrimp and hearts of palm, you have a magical summertime dinner recipe.
Servings: 4 Servings
Calories: 244.7kcal
Ingredients
- 10 oz. large raw shrimp, peeled & tails removed
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 English cucumber 5 cups noodles
- ¾ California avocado peeled & chopped
- 6 ounces hearts of palm sliced
The dressing::
- ½ cup chopped flat-leaf parsley
- 2 tablespoons + 2 teaspoons red wine vinegar
- 2 tablespoons + 2 teaspoons olive oil
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Instructions
- Place the shrimp in a medium bowl. Toss with the olive oil, salt and pepper.
- Heat a large nonstick pan over medium-high heat. Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
- Cut the ends off of the cucumber, and cut the cucumber crosswise into 3 pieces. Run the cucumber through the spiralizer to produce noodles. With kitchen shears cut the noodles into slightly smaller pieces.
- In a serving bowl, combine the cucumber noodles, shrimp, avocado and hearts of palm. Toss with the dressing. Serve immediately.
- The dressing:
- In the bowl of a food processor, combine all of the dressing ingredients. Process until well combined, scraping down the sides as necessary.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 7 (Points+)
Nutrition
Serving: 1.5Cups | Calories: 244.7kcal | Carbohydrates: 8.2g | Protein: 16.9g | Fat: 17g | Saturated Fat: 2.5g | Cholesterol: 107.7mg | Sodium: 480.5mg | Fiber: 3.3g | Sugar: 0.1g