Chimichurri Cucumber Noodles with Shrimp, Avocado and Hearts of Palm

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Nutritional Highlights (per serving)

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15 g
Total Fat
3 g
Dietary Fiber
12 g
6 g
Total Carbs
 Chimichurri Cucumber Noodles with Shrimp, Avocado and Hearts of Palm

Chimichurri cucumber noodles are fantastic on their own, but when you add creamy avocado, shrimp and hearts of palm, you have a magical summertime dinner recipe. The flavors meld together so well in this healthy, fresh recipe.


Serves: 4
10  oz.  shrimp, large-sized, raw, peeled and tails removed
tsp.  olive oil
1/8  tsp.  salt
1/8  tsp.  ground pepper
  English cucumber, (5 cups of noodles)
3/4    ripe, Fresh California Avocado, seeded, peeled and chopped
oz.  hearts of palm, sliced
    The Dressing
1/2  cup  flat-leaf parsley, chopped
tsp.  red wine vinegar
tsp.  olive oil
  cloves garlic, minced
1/4  tsp.  salt
1/4  tsp.  crushed red pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place the shrimp in a medium bowl. Toss with the olive oil, salt and pepper.
  2. Heat a large nonstick pan over medium-high heat. Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
  3. Cut the ends off the cucumber, and cut the cucumber crosswise into 3 pieces. Run the cucumber through a spiralizer to produce noodles. With kitchen shears cut the noodles into slightly smaller pieces.
  4. In a serving bowl, combine the cucumber noodles, shrimp, avocado and hearts of palm. Toss with the dressing. Serve immediately.

The Dressing:

  1. In the bowl of a food processor, combine all the dressing ingredients. Process until well combined, scraping down the sides as necessary.

Serving Suggestion: Serve these cucumber noodles right away, as they tend to accumulate liquid and soften if left to sit for too long. If you would like to prepare most of the recipe ahead of time, cook the shrimp, spiralize the cucumber and add the hearts of palm. Just before serving, add the chopped avocado and toss the noodles with the dressing.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 200
Total Fat 15 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 10 g
Polyunsaturated Fat 2 mg
Dietary Fiber 3 g
Protein 12 g
Total Carbs 6 g
Cholesterol 90 mg
Sodium 780 mg
Potassium 370 mg
Total Sugar 1 g

Vitamin A 84 mcg; Vitamin C 21 mg; Calcium 84 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 48 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 8%; Iron 8 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dara Michalski

Dara Michalski, a Canadian (“Canuck”) living in the United States, is the recipe developer and photographer behind the healthy recipe and running site, Cookin’ Canuck. Dara has been sharing her easy, innovative and healthy recipes with her readers since April 2009. More recently, she started writing about her adventures with running, including her first marathon.

Starting in September 2011, Dara’s cooking and view on health went through a transformation, leading to a 30-pound weight loss and a new dedication to moderation in eating and exercise. She believes that healthy eating doesn’t need to equal boring food!

Dara is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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