10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
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From the kitchen of Cookin' Canuck. www.cookincanuck.com
Ingredients
- 1 1/2 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 tsp RAW honey
- 1/2 tsp chili garlic sauce
- 1/2 lb shrimp, shelled & deveined
- 1/2 English cucumber, cut in half lengthwise & thinly sliced
- 1/4 avocado, diced
- 2 tbsp minced cilantro
The dressing:
The salad:
Instructions
- In a small bowl, whisk together the rice vinegar, fish sauce, RAW honey and chili garlic sauce.
- 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.
The dressing:
The salad:
Notes
Calories 201.2 / Total Fat 5.4g / Saturated Fat 0.9g / Cholesterol 172.3mg / Sodium 1045.3mg / Total Carbohydrates 13.8g / Fiber 1.9g / Sugar 9.2g / Protein 24.3g / WW (Old Points) 4 / WW (Points+) 5
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