10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe



10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
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Yield: Serves 2
Serving Size: 1 1/4 cups (approximately)
Calories per serving: 201.2 cal

10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe
From the kitchen of Cookin' Canuck. www.cookincanuck.com
Ingredients
    The dressing:
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 tsp RAW honey
  • 1/2 tsp chili garlic sauce
  • The salad:
  • 1/2 lb shrimp, shelled & deveined
  • 1/2 English cucumber, cut in half lengthwise & thinly sliced
  • 1/4 avocado, diced
  • 2 tbsp minced cilantro
Instructions
    The dressing:
  1. In a small bowl, whisk together the rice vinegar, fish sauce, RAW honey and chili garlic sauce.
  2. The salad:
  3. Prepare a bowl of ice water.
  4. 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
  5. In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro. Pour in the dressing and toss to combine. Serve.
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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