Description
A light, refreshing Cucumber Shrimp Salad that’s perfect for a healthy lunch or a summer side dish. This no-cook recipe combines tender cooked shrimp with crisp cucumbers, creamy avocado, and a tangy lemon-Dijon dressing, enhanced with fresh dill for a burst of flavor.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced or diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons fresh dill, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked shrimp, cucumbers, red onion, avocado, and fresh dill until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad: Pour the dressing over the shrimp and vegetable mixture, gently tossing to coat all ingredients thoroughly without mashing the avocado or cucumbers.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow flavors to blend. Serve cold as a light lunch or refreshing side dish.
Notes
- For an extra crunchy texture, add chopped celery to the salad.
- This salad pairs beautifully with crusty bread or served over mixed greens for a more substantial meal.
- To add a zesty twist, substitute lemon juice with fresh lime juice and add chopped cilantro instead of dill.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg