This cucumber shrimp peanut salad is packed with delicious flavor, the best crunch from mini cucumbers, and loaded with protein thanks to shrimp! Healthy fat from avocado rounds out this amazing lunch or dinner. You’re going to want to keep making this salad on repeat because it is that good!
Begin by preheating the oven to 400 degrees F. In a small bowl combine the shrimp, avocado oil, garlic granules, sea salt, and pepper. Toss to combine. Place shrimp on a rimmed baking sheet with a little space between each shrimp. Bake for 10 minutes, or until the shrimp is opaque, and set aside to cool.
Make the peanut dressing by combining peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules, ground ginger, and water together. Whisk until combined, shake in a mason with a lid, or blend in a mini blender.
Dice the mini cucumbers into bite-size pieces (cucumber slices work well too). Peel and dice the avocado into bite-sized pieces. To make the healthy salad, mix together the cucumber, avocado, shrimp, and half the peanut dressing in a large bowl. Add more dressing to your taste preferences. To serve your avocado shrimp salad, top it with basil and peanuts. Enjoy!