Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, creamy avocado, and fresh herbs, all tossed in a tangy lemon-Dijon dressing. Perfect as a light lunch or a healthy appetizer, this salad comes together quickly without any cooking required, making it ideal for warm days or when you need a nutritious meal in minutes.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp (peeled, deveined, and chopped if large)
- 2 cups cucumber (thinly sliced or diced, preferably seedless)
- 1/4 cup red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons parsley (chopped)
Dressing Ingredients
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the cooked shrimp, sliced cucumber, thinly sliced red onion, diced avocado, fresh dill, and chopped parsley. Gently mix to distribute the ingredients evenly without mashing the avocado.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified. Adjust seasoning to taste.
- Toss the Salad: Pour the dressing over the shrimp and vegetable mixture. Gently toss everything together to coat all ingredients thoroughly with the dressing.
- Final Adjustments and Serving: Taste the salad and adjust salt and pepper if needed. Serve immediately for the freshest texture or cover and chill in the refrigerator for 15–30 minutes to allow the flavors to meld together for a more enhanced flavor experience.
Notes
- Use seedless cucumbers for less moisture and a firmer texture in the salad.
- For added crunch and flavor, consider adding chopped celery to the salad.
- This salad pairs wonderfully with toasted pita bread or served over mixed greens to create a light, satisfying meal.
