The hotter it is outside, the more refreshing and delicious this Spicy Shaved Cucumber Salad with Avocado and Shrimp will be! A lovely contradiction between spicy and cool, and crunchy and smooth. It makes a wonderful side dish to grilled fish or even a heavier pork tenderloin. While you can always tailor the level of spice to suit, this salad shines when you give it as much punch as you can handle.
- 2 tablespoons lime juice
- 1 tablespoon green onion, thinly sliced
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon chili paste (sambal oelek)
- ⅛ teaspoon ground tumeric
- ¼ teaspoon yellow mustard
- ¼ teaspoon sriracha sauce
- 1 large avocado, peeled and diced
- 1 cup medium shrimp, peeled, cooked and deveined
- 1 large English cucumber, peeled
- Dash of pepper
- Dash of salt
- In a medium bowl, add lime juice, green onion, cayenne pepper, chili paste, tumeric and sriracha and stir to combine.
- Peel a large English cucumber.
- Shave the cucumber into paper-thin coins and add to dressing, stirring to coat.
- Peel and cube a large ripe avocado into the salad.
- Add peeled, deveined and cooked shrimp to the salad and gently toss.
- Top with dash of ground pepper and salt to taste.
Have you ever noticed that the hotter the country, the spicier their cuisine? There are a few reasons for that. Firstly, spicy food makes you sweat – and sweat is how your body cools itself. Secondly, spice increases your appetite, which is otherwise suppressed by heat. And lastly, certain spices have anti-microbial properties which help prevent spoilage in hot climates. Whatever the reason, they’re on to something – spicy is good!
And, okay, true confession time here … although this salad serves four I’ve been known to cut down on the shrimp and avocado I add and eat the whole salad myself for lunch. There. I said it.
Calories Per Serving: 168