A fresh and crunchy shrimp salad featuring mini cucumbers, avocado, purple Daikon radish, and a zesty dressing of olive oil and lemon juice. Perfect for a light meal or appetizer.
1: Peel, clean (if needed) and pat dry shrimp; season with olive oil, salt, paprika, chipotle powder, and black pepper; let it marinate while chopping the veggies.
2: Finely chop cucumbers, avocado, Daikon radish, red onion, dill, and cilantro; throw everything in a salad bowl.
3: Cook shrimp for about 1 minute per side; chop it and top the salad.
4: To dress it, drizzle olive oil, squeeze lemon juice, add a pinch of salt, and enjoy!
