Shrimp, Avocado and Cucumber Salad

My friend Vange brought this salad to a get together recently 

and she graciously allowed me to share it on our MGCC blog.

It is fresh and light and so delicious.

It is best prepared just before serving*.

• 2 cups small fresh cooked shrimp - rinsed and patted dry
• 1 long English cucumber or 4 or 5 mini English Cucumbers
• 2 avocados, cut into cubes and removed from peel
• 3 - 4 lemons
• a generous handful of fresh dill, chopped
• Salt and pepper

1. Place shrimp into serving bowl.
2. Cut cucumbers into quarters lengthwise and then slice and add to bowl.
3. Grate zest from one lemon and place in a 4 cup measuring cup or bowl.
4. Squeeze lemons and add juice to bowl.
5. Add chopped dill to juice.
6. Gently toss avocado in lemon juice.
7. Pour avocado/lemon mixture over cucumbers and shrimp.
8. Add salt and pepper and toss gently so as not to turn the avocados to mush!
9. Serve immediately.

* Vange had the lemon dill mixture prepared a day ahead of time and assembled the salad just before serving.