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Shrimp and Cucumber Salad With Avocado Dressing

This dish is so refreshing, suttle notes of the avocado, well blended ingredients
Prep Time: 20
Additional Time:
Cook Time: 10
Total Time: 30
Yield: 4
4 Servings
1 cup Portions


453 gr (1 Lb) 16x20 Shrimp Deveined
2 Ltr Water
1 Lemon cut in half
1 rib of Celery chopped
1 small onion or shallot chopped
1 Tsp Cracked Black Peppercorns
1/2 Tbsp Everything Garlic Sauce
1 stick Fresh Thyme
1 Bayleaf

1 Cucumber sliced into six length wise and then cut into half inch pieces

15 Ml (1 Tbsp) White Balsamic Vinegar
7.5 Ml (1/2 Tbsp) Dry Dill Fresh can be used instead of dry
Himalayan Salt pinch or to taste
2.5 (1/2 Tsp) Ground Black Pepper
7.5 Ml (1/2 Tbsp) Lime Juice
118 Ml Mayonnaise
1 Avocado peeled and pit removed


Put the water, celery, onion, EG Sauce, lemon, Parsley, thyme and bayleaf   into a pot bring to a boil over high heat. lower the heat to a simmer, set a cover on top slightly ajar. cook for 20-30 minutes. The lid will help for evaporation of the liquid.

Add in the shrimp and cook until done. 2-5 minutes. Drain the shrimp, add cold water to stop the cooking process and add ice. Once cooled drain the shrimp, peel and devein.

Cut each  shrimp into 3 pieces and place in a bowl.



Dressing :

Combine all the dressing ingredients together until smooth.  An electric mixer, whisk, or food processor can be used for this. whichever you have on hand will work.

Combine all the ingredients together, put in the refrigerator for 2-3 hours before serving. Can be made the day before.







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