Description

This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all dressed in a zesty lemon and Dijon mustard vinaigrette. Perfect as a light lunch or a healthy appetizer, this no-cook salad is quick to prepare and bursting with vibrant flavors and textures.

Ingredients

Salad Ingredients

1 pound cooked shrimp (peeled, deveined, and chopped if large)
2 cups cucumber (thinly sliced or diced)
1/4 cup red onion (thinly sliced)
1 avocado (diced)
2 tablespoons fresh dill (chopped)
2 tablespoons parsley (chopped)

Dressing

Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, mix together the cooked shrimp, thinly sliced or diced cucumber, red onion, diced avocado, chopped dill, and chopped parsley to create the salad base.
Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Dijon mustard, salt, and black pepper until the dressing is emulsified and well blended.
Toss Salad: Pour the prepared dressing over the shrimp and vegetable mixture; gently toss all ingredients together to coat evenly without mashing the avocado.
Adjust and Serve: Taste the salad and adjust seasoning with extra salt and pepper if needed. Serve the salad immediately for fresh texture or chill it in the refrigerator for 15 to 30 minutes to enhance the flavors.

Notes

Use seedless cucumbers to reduce excess moisture and maintain a crisp texture.
For added crunch, consider mixing in chopped celery.
This salad pairs wonderfully with toasted pita bread or served over mixed greens for a light and nutritious lunch.