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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!
Prep Time
9 mins
Cook Time
9 mins
Total Time
10 mins
Servings: 2 Servings
Calories: 2012 kcal
Course:
Main Course , Salad
Cuisine:
Thai
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.
Cup of Yum
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 Information
Serving
1.25Cups
Calories
201.2kcal
(10%)
Carbohydrates
13.8g
(5%)
Protein
24.3g
(49%)
Fat
5.4g
(8%)
Saturated Fat
0.9g
(5%)
Cholesterol
172.3mg
(57%)
Sodium
1045.3mg
(44%)
Fiber
1.9g
(8%)
Sugar
10.4g
(21%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 2012
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 201.2kcal | 10% |
| Carbohydrates | 13.8g | 5% |
| Protein | 24.3g | 49% |
| Fat | 5.4g | 8% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 172.3mg | 57% |
| Sodium | 1045.3mg | 44% |
| Fiber | 1.9g | 8% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.