Cucumber Shrimp Salad (Print Version)
Crisp cucumbers and tender shrimp tossed in zesty lemon-herb dressing for a refreshing light meal.
# What You Need:
→ Seafood
01 - 14 oz cooked shrimp, peeled and deveined
→ Vegetables
02 - 2 large cucumbers, thinly sliced
03 - 1 small red onion, finely sliced
04 - 1 ripe avocado, diced
05 - 3.5 oz cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, minced
11 - ½ tsp sea salt
12 - ¼ tsp freshly ground black pepper
# Directions:
01 - In a large salad bowl, combine the sliced cucumbers, red onion, avocado, cherry tomatoes, and fresh dill.
02 - Gently add the cooked shrimp to the vegetables.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately, garnished with extra dill if desired, or chill for up to 30 minutes for a colder salad.
# Expert Tips:
01 -
- The entire dish comes together in under twenty minutes with zero cooking required
- Cold crisp vegetables against sweet shrimp hits different when temperatures climb
02 -
- This salad starts weeping if it sits too long, so dress it right before serving
- Room temperature shrimp absorb more flavor than cold ones straight from the fridge
03 -
- Pat your shrimp dry with paper towels before adding them to prevent watered-down dressing
- A pinch of red pepper flakes in the dressing adds a subtle warmth that sneaks up on you