Description
This refreshing Cucumber Shrimp Salad is a light and flavorful dish perfect for summer. The combination of tender shrimp, crisp cucumbers, creamy avocado, and zesty dressing makes for a satisfying meal or side.
Ingredients
Scale
- 1 pound cooked shrimp (peeled, deveined, and chopped if large)
- 2 large cucumbers (thinly sliced)
- ½ small red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons parsley (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lemon wedges
Shrimp Salad:
Dressing:
For serving:
Instructions
- Combine Ingredients: In a large bowl, mix shrimp, cucumbers, red onion, avocado, dill, and parsley.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
- Toss: Pour dressing over the salad mixture and toss gently to coat.
- Chill: Refrigerate for 15–20 minutes to meld flavors.
- Serve: Garnish with lemon wedges and serve cold.
Notes
- Use English cucumbers for a more delicate texture.
- For extra flavor, add red pepper flakes or white wine vinegar.
- This salad is perfect for a light lunch or as a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 230
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 145 mg
