Description
This refreshing Shrimp and Cucumber Salad combines tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all tossed in a tangy lemon mustard dressing. Perfect for a light, healthy meal or a summery side dish.
Ingredients
Scale
Salad Ingredients
- 1 pound large shrimp (peeled, deveined, cooked, and chilled)
- 2 cups cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine salad ingredients: In a large bowl, mix together the chilled cooked shrimp, thinly sliced cucumber, red onion, diced avocado, chopped dill, and parsley to prepare the salad base.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is emulsified and smooth.
- Toss salad with dressing: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly, being careful not to mash the avocado.
- Chill and serve: Refrigerate the salad for 15 minutes to let the flavors meld. Serve chilled as a standalone dish or over a bed of mixed greens for a heartier meal.
Notes
- For a creamy variation, substitute olive oil with Greek yogurt or mayonnaise.
- Add cherry tomatoes or crumbled feta cheese for extra Mediterranean flavor.
- This salad keeps well for up to 1 day when stored in the refrigerator.
