Chimichurri Cucumber Noodles with Shrimp, Avocado and Hearts of Palm

Serves: 4


10 oz. shrimp large-sized, raw, peeled and tails removed
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. ground pepper
1 English cucumber (5 cups of noodles)
3/4 ripe, Fresh California Avocado seeded, peeled and chopped
6 oz. hearts of palm sliced

The Dressing

1/2 cup flat-leaf parsley chopped
8 tsp. red wine vinegar
8 tsp. olive oil
2 cloves garlic minced
1/4 tsp. salt
1/4 tsp. crushed red pepper

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit