Cucumber Shrimp Salad (Printable Version)
Light, refreshing salad with crisp cucumbers, succulent shrimp, and tangy lemon-herb dressing. Ready in 20 minutes.
# 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 - 1.5 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, minced
11 - 0.5 tsp sea salt
12 - 0.25 tsp freshly ground black pepper
# How to Make It:
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. 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 contrast between cool cucumbers and zesty dressing wakes up your tastebuds like nothing else
- It comes together in under 20 minutes but looks like you spent much longer on it
02 -
- Never add the avocado until the very end or it will turn brown and mushy
- Letting the salad chill for 30 minutes transforms it from good to absolutely incredible
03 -
- If using frozen shrimp, thaw them in the refrigerator overnight rather than running under water
- Pat the shrimp dry with paper towels before adding so the dressing clings instead of sliding off