Description
A refreshing and light Cucumber Shrimp Salad that’s perfect for a quick and healthy meal. This salad combines succulent shrimp with crisp cucumbers, creamy avocado, and a zesty dressing.
Ingredients
Shrimp:
1 lb cooked shrimp (peeled, deveined, and chopped if large)
Cucumbers:
2 cups cucumber (thinly sliced or halved if small)
Red Onion:
1/4 cup red onion (thinly sliced)
Avocado:
1 avocado (diced)
Herbs:
2 tablespoons fresh dill (chopped), 1 tablespoon fresh parsley (chopped)
Dressing:
2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and black pepper to taste
Instructions
- Prepare Dressing: In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine Ingredients: Add the shrimp, cucumber, red onion, avocado, dill, and parsley. Gently toss to coat all ingredients evenly with the dressing.
- Chill: Refrigerate for 15–30 minutes to allow flavors to meld.
- Serve: Enjoy cold.
Notes
- You can substitute Greek yogurt for the olive oil for a creamier version.
- Great served on lettuce leaves, with crackers, or in a sandwich wrap.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 145 mg
