Cucumber Shrimp Salad (Print View)
Fresh cucumbers and shrimp tossed with herbs in zesty citrus dressing. A light, vibrant dish ready in just 20 minutes.
# What You'll Need:
→ Seafood
01 - 14 oz cooked shrimp, peeled and deveined
→ Vegetables
02 - 1 large cucumber, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
05 - 12 cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
07 - 2 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and pepper, to taste
# How to Make:
01 - In a large salad bowl, combine the sliced cucumber, red onion, cherry tomatoes, avocado, dill, and parsley.
02 - Add the cooked shrimp to the bowl with the vegetables and herbs.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well blended and emulsified.
04 - Pour the dressing over the shrimp and vegetables, and toss gently to combine evenly without mashing the avocado.
05 - Chill for 10 minutes before serving for enhanced flavor integration, then serve immediately garnished with extra dill sprigs or lemon wedges.
# Expert Suggestions:
01 -
- It comes together in under twenty minutes but tastes like something from a restaurant patio
- The combination of cool crisp cucumbers with tender shrimp is exactly what summer eating should be
- You can prep everything ahead and toss it together at the last minute for effortless entertaining
02 -
- Overdressing this salad will make it soggy, so start with half the dressing and add more as needed
- The ten minute chill time lets the flavors marry but much longer than that and the avocado will start to brown
- Room temperature shrimp absorb dressing better than cold ones straight from the refrigerator
03 -
- Pat your shrimp completely dry before adding them to prevent the dressing from becoming watered down
- Taste your cucumber first and if the skin is tough or bitter, peel it before slicing