Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, creamy avocado, and fresh herbs, all tossed in a zesty lemon and Dijon mustard dressing. Perfect as a light lunch or a cooling summer side, it’s quick to prepare with no cooking required.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp (peeled and deveined)
- 2 large cucumbers (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons parsley (chopped)
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until well combined to create a flavorful dressing.
- Add Salad Ingredients: Add the cooked shrimp, thinly sliced cucumbers, red onion, diced avocado, chopped dill, and chopped parsley to the bowl containing the dressing.
- Toss Gently: Gently toss all ingredients together until everything is evenly coated with the dressing, taking care not to mash the avocado.
- Adjust Seasoning: Taste the salad and adjust the salt and pepper as needed to balance the flavors.
- Chill: Cover the bowl and refrigerate for 15–30 minutes to let the flavors meld and to serve the salad chilled.
- Serve: Serve cold as a light lunch or refreshing side dish, perfect for warm weather or a healthy meal option.
Notes
- For added crunch, toss in a handful of chopped celery or sliced radishes.
- You can substitute lime juice for lemon juice for a slightly different citrus flavor.
- Use pre-cooked, chilled shrimp for convenience and faster preparation.
