Avocado & Shrimp in Cucumber

Karen Persson

Serving Size: makes 9-12 pieces

Ingredients

  • 1 large English cucumber, cut into 9–12 lengthwise strips
  • 3 C mixed baby greens
  • 10 shrimp, cooked and de-veined with tail removed
  • 1 Hass avocado, diced small
  • 2 slices bacon, cooked
  • ½ C extra virgin olive oil
  • 1 t. dill
  • Fresh dill sprigs for garnish
  • Food picks

Preparation

  1. Slice shrimp into 13” pieces. Set aside.
  2. With each cucumber slice, create a circle approximately 2½” in diameter and secure with a food pick.
  3. Place approximately ¼ C baby greens inside each cucumber circle.
  4. Place approximately 1 T of shrimp on top of greens, in the middle of each circle.
  5. Top shrimp with approximately 1–1½ T of avocado. If there is room to spare in the cucumbers after ingredients are divided evenly, you may top
    off with baby greens, some additional avocado, and bacon.
  6. Mix olive oil and dill together and drizzle over individual salads. Chill for approximately 15 minutes and garnish with dill sprigs before serving.