Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, creamy avocado, and fresh herbs, all tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or dinner, this no-cook salad offers vibrant flavors and a healthy, low-carb option that’s quick to prepare and enjoyable any time of year.
Ingredients
Scale
Salad
- 1 pound cooked shrimp, peeled and deveined
- 2 cups cucumber, thinly sliced (English or Persian cucumbers preferred)
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper until the dressing is emulsified and well combined.
- Combine the salad ingredients: In a large bowl, add the cooked shrimp, thinly sliced cucumber, red onion, diced avocado, chopped dill, and parsley. Gently toss these ingredients to mix evenly.
- Toss with dressing: Pour the prepared dressing over the salad and carefully toss to coat all the ingredients without mashing the avocado.
- Chill and serve: Cover the salad and chill it in the refrigerator for 15 to 30 minutes to allow the flavors to meld. Serve the salad cold as a refreshing dish.
Notes
- For added flavor, use grilled or sautéed shrimp instead of cooked shrimp.
- This salad pairs wonderfully with crusty bread or can be served in lettuce cups for a light and low-carb meal.
- Best enjoyed the same day for optimal freshness and texture.
