Mediterranean Shrimp Salad

INGREDIENTS  

• ▢1 pound medium-size shrimp pre-cooked OR raw (peeled, deveined and tail-on)
• ▢5 tablespoons lemon juice
• ▢2 tablespoons extra-virgin olive oil
• ▢2 garlic cloves, minced
• ▢7 ounces English cucumber (roughly ⅔), diced
• ▢2 ounces red onion (roughly ½ small red onion), diced
• ▢1 avocado, diced
• ▢½ teaspoon salt (half for dressing, half for seasoning salad); ground pepper as desired
• ▢¼ teaspon red pepper flakes (optional)

INSTRUCTIONS  :

• Prepare shrimp: If using raw shrimp, simply follow these simple instructions for boiling. After boiling, chop each shrimp into 2 to 3 small, bite-size chunks. If using store-bought, pre-cooked shrimp, simply chop each shrimp into 2 to 3 small, bite-size chunks.
• Make dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, ¼ teaspoon salt and pepper to season
• Chop and combine: After chopping the cucumber, avocado, shrimp and red onion, then combine in a large serving bowl.
• Finish and serve: Toss dressing with salad ingredients until combined. Season with ¼ teaspoon salt and pepper as needed. Top with red pepper flakes as desired. Serve immediately or refrigerate until serving. Serve the same day as making.

NOTES

• If purchasing pre-cooked shrimp from the store, be sure it has been prepared that day. We’ve noticed shrimp that is prepared a day or two before is no longer firm and is overly soft.
• If using raw shrimp, we recommend boiling for best results. Simply follow these easy instructions for boiling.
• Try to use a somewhat firm avocado that is not too soft. Dice the avocado right before adding to the salad.
• We recommend serving the salad the same day it’s made. After making, you can store in a covered container in the fridge until you’re ready to serve. We do not recommend making a day in advance since it doesn’t taste as fresh.
• If you’re making for a gathering, we recommend doubling the recipe.
• You can serve as is or in a low-carb pita