California Avocado season has ended.

Chimichurri Cucumber Noodles with Shrimp, Avocado and Hearts of Palm

Total time:

22 min

Prep time:

20 min

Cook time:

2 min

Nutritional Highlights (Per serving) See Full
200 Calories
15 g Fat
3 g Fiber
780 mg Sodium
6 g 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
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

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.

Nutrition information per serving

Calories 200
Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 10 g)
Cholesterol 90 mg
Sodium 780 mg
Potassium 370 mg
Total Carbohydrates 6 g
Dietary Fiber 3 g
Total Sugar 1 g
Protein 12 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.

About the author

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.


(2 Ratings)