Name: Shrimp Louie-Inspired Salad with Avocado, Cucumber & Tomato
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ English cucumbers; ½ small bunch Italian (flat-leaf) parsley; 67 ½ ml ranch dressing; 0.68 kg raw peeled shrimp, fresh or frozen; 3 tomatoes; black pepper; garlic powder; hot sauce; ketchup; neutral vegetable oil; salt

Shrimp Louie-Inspired Salad with Avocado, Cucumber & TomatoShrimp Louie-Inspired Salad with Avocado, Cucumber & Tomato — a 25-minute snack recipe with 12 ingredients, serving 6.Ingredients

3 avocados

1 ½ English cucumbers

½ small bunch Italian (flat-leaf) parsley

67 ½ ml ranch dressing

0.68 kg raw peeled shrimp, fresh or frozen

3 tomatoes

black pepper

garlic powder

hot sauce

ketchup

neutral vegetable oil

salt

Instructions

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

While the skillet heats up, roughly chop shrimp.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, salt, and pepper; cook, stirring occasionally, until just cooked through, about 2 minutes. Remove from heat and set aside to cool, 5 minutes.

Meanwhile, using a clean cutting board, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with ranch, ketchup, hot sauce, and spices. Stir to combine the dressing.

Medium dice tomatoes. Add to the bowl with the dressing.

Trim and medium dice cucumbers. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl.

When the shrimp are cool, add to the bowl and stir to combine the salad.

To serve, divide salad between plates or bowls and enjoy!

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