Avocado, Tomato, and Cucumber Dip with Steamed Shrimp

Quick look

  • prep 8 min
  • serves 8

Think guilt-free guacamole when you try this recipe. Made with good-fat-rich avocado bulked up with chopped tomatoes and crisp Kirby cucumbers (more crunch and less water than regular cukes) — adding vitamins, minerals, and fiber — you can give yourself permission to take another dip. This is also great with celery, red pepper strips, or pita chips.

Ingredients

  • 1 large ripe Hass avocado (about 8 ounces/250 g), peeled, halved, and pitted
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon seeded, deveined, and minced jalapeño (wear gloves when handling), or to taste
  • 1/2 teaspoon coarse salt
  • 1/2 cup chopped, seeded plum tomato
  • 1/2 cup seeded, chopped Kirby cucumber or seedless cucumber
  • 1/4 cup chopped red onion
  • 16 large frozen precooked shrimp, thawed, rinsed, and patted dry

    How to make it  8 minutes

  • 1

    In a small bowl, roughly mash the avocado with a fork or pastry blender. Stir in the lime juice, cilantro, jalapeños, and salt until blended. Fold in the tomatoes, cucumbers, and onions. Serve with the shrimp, pita chips, or raw vegetables.

Nutritional Information(per serving)

  • Calories: 87
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 43mg
  • Sodium: 191mg
  • Carbs: 5g
  • Protein: 7g
  • Fiber: 3g

Serving size: 2 teaspoons dip per shrimp

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