Description
This refreshing Cucumber Shrimp Salad is a light and healthy Mediterranean-inspired dish featuring tender cooked shrimp, crisp cucumbers, creamy avocado, and fresh dill. Tossed in a zesty lemon Dijon vinaigrette, it’s perfect for a quick no-cook meal that’s packed with protein and vibrant flavors, ideal for warm weather or a nutritious lunch.
Ingredients
Scale
Main Ingredients
- 1 pound cooked shrimp (peeled, deveined, and chilled)
- 2 large cucumbers (thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, add the thinly sliced cucumbers, red onion, diced avocado, chilled cooked shrimp, and freshly chopped dill. Gently toss them together to evenly distribute the ingredients.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until the mixture becomes emulsified and well combined.
- Toss salad with dressing: Pour the prepared dressing over the salad bowl. Gently toss all ingredients to coat everything evenly without mashing the avocado.
- Chill before serving: Cover the salad and refrigerate for 15–20 minutes to allow the flavors to meld together and enhance the taste.
- Serve cold: After chilling, serve the cucumber shrimp salad cold as a refreshing and nutritious dish.
Notes
- For extra crunch, add sliced radishes or chopped celery to the salad.
- If you prefer a creamier texture, mix the dressing with a tablespoon of Greek yogurt or sour cream before tossing.
