Shrimp and Veggie Salad

Shrimp Avocado Tomato And Cucumber Salad
Photo Credits: Laurel F via Flickr

A great way to beat the heat, this Shrimp and Veggie Salad is a typical refreshment when the temperatures soar. A hearty combination of shrimp and colorful salad vegetables dressed in a yummy vinegar – olive oil – sugar dressing makes this salad a treat for the senses.


  • Shrimps, cooked, peeled and de-veined                                  6 – 8
  • Avocados, pulp scooped out                                                   2
  • Cucumber, diced                                                                   1 medium
  • Tomato, chopped                                                                   1 medium
  • Chives, diced                                                                         1/4 cup
  • Sugar                                                                                    1 teaspoon
  • Salt and freshly ground Black Pepper                                     To taste
  • Vinegar                                                                                 2 tablespoons
  • Olive or canola oil                                                                  2 tablespoons


  1. Whisk the vinegar, oil, sugar, salt and black pepper in a bowl until the sugar is dissolved.
  2. Mix the cooked shrimps, chopped tomatoes, cucumber and chives in a large bowl.
  3. Add the avocado pulp to the bowl.

Note: To get the pulp cut the avocados and remove the central stone. Then scoop the pulp out using a spoon.

  1. Pour the dressing prepared in step 1 over the salad and gently toss to coat everything.
  2. Keep the salad bowl in the fridge for about 10 minutes and then serve chilled.

Preparation Time: 20 minutes

Servings: 2

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