Description
A refreshing and healthy Cucumber Shrimp Salad featuring tender cooked shrimp, crisp cucumbers, and a zesty lemon-dill dressing. Perfect as a light lunch or appetizer, this no-cook Mediterranean-inspired salad combines bright flavors with a satisfying crunch and is quick to prepare.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp (peeled, deveined, tails removed)
- 2 large cucumbers (thinly sliced)
- ½ red onion (thinly sliced)
- ¼ cup fresh dill (chopped)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until the mixture is well combined and smooth.
- Combine Salad Ingredients: In a large mixing bowl, place the thinly sliced cucumbers, thinly sliced red onion, and cooked shrimp, ensuring the ingredients are evenly distributed.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly without breaking the shrimp or crushing the cucumbers.
- Add Fresh Dill: Sprinkle the chopped fresh dill over the salad and toss lightly once more to combine the herb thoroughly with the dressed salad.
- Chill Before Serving: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the salad cold as a refreshing light lunch or appetizer, garnished as desired.
Notes
- Substitute fresh parsley or chives for dill if preferred for a different herbal flavor.
- Add a diced avocado for creaminess and additional texture variety.
- For a little heat, sprinkle in a pinch of red pepper flakes during dressing preparation.
