Description
A refreshing and healthy Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all tossed in a zesty lemon-Dijon dressing. Perfect for a light lunch or a quick dinner, this no-cook salad is easy to prepare and bursting with bright flavors.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp (peeled and deveined, tails removed)
- 2 cups sliced English cucumber
- 1/2 small red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked shrimp, sliced cucumber, thinly sliced red onion, diced avocado, chopped fresh dill, and parsley. Gently mix to combine the ingredients evenly without mashing the avocado.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the mixture is smooth and emulsified, ensuring the flavors meld properly.
- Toss Salad with Dressing: Pour the prepared dressing over the shrimp and vegetable mixture. Toss gently but thoroughly to coat everything evenly with the dressing, distributing the flavors throughout the salad.
- Chill for Best Flavor: Cover the bowl and refrigerate the salad for 15 to 20 minutes. This chilling step allows the flavors to marry beautifully and enhances the overall taste of the salad.
- Serve: Serve the salad cold, optionally garnishing with extra fresh dill or lemon wedges for added freshness and visual appeal. Enjoy immediately for best texture and flavor.
Notes
- Best served the same day to maintain freshness and avocado texture.
- Use pre-cooked or leftover grilled shrimp to save preparation time.
- Swap dill for fresh mint or basil to vary the flavor profile according to your preference.
