Description
Refreshing cucumber shrimp salad blends crisp Mediterranean flavors with zesty lime dressing and tender seafood. Cool, light ingredients dance together, promising a delightful summer experience you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) cooked shrimp, peeled and deveined
Vegetables and Herbs:
- 1 large English cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh dill or parsley, chopped
Optional Ingredient:
- 1 avocado, diced
Instructions
- Craft a vibrant vinaigrette by whisking olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a compact mixing vessel until ingredients emulsify smoothly.
- Select plump, cooked shrimp and slice crisp cucumbers into uniform bite-sized segments, creating a refreshing base for the salad.
- Incorporate thinly sliced red onion and halved cherry tomatoes to introduce sharp and sweet flavor dimensions to the mixture.
- Sprinkle fresh dill throughout the salad, allowing the herb’s delicate notes to complement the seafood and vegetables.
- If desired, dice ripe avocado and gently fold into the salad just before serving to maintain its creamy texture and prevent browning.
- Drizzle prepared dressing over the ingredients, tossing gently to ensure even coating without breaking delicate components.
- Refrigerate the salad for 15-30 minutes at 40°F to allow flavors to meld and intensify, creating a harmonious and chilled appetizer or light meal.
- Serve cold, garnishing with additional dill or a lemon wedge for an extra burst of freshness.
Notes
- Swirl dressing ingredients thoroughly to ensure a balanced, emulsified flavor that coats every ingredient evenly.
- Dice cucumber and red onion into uniform, small pieces to create a consistent texture and prevent overwhelming bites.
- Choose fresh, high-quality shrimp and cook them just until pink to maintain tender, succulent protein without becoming rubbery.
- Consider alternative protein options like grilled chicken or tofu for vegetarian/vegan adaptations, keeping the zesty dressing and crisp vegetable base.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 140 mg