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Cucumber Shrimp Salad

Cucumber Shrimp Salad

A light, refreshing, and healthy salad featuring succulent shrimp, crisp cucumbers, and a zesty lemon-dill vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Dinner, Lunch, Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb Cooked Shrimp (peeled and deveined) Medium size, chilled
  • 2 Large Cucumbers English or Persian, seeded and sliced
  • 1/2 cup Red Onion Thinly sliced
  • 1/2 cup Cherry Tomatoes Halved
  • 1/4 cup Fresh Parsley Chopped
For the Lemon-Dill Vinaigrette
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Dried Dill Or 1 tbsp fresh dill
  • 1 clove Garlic Minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper Freshly ground

Method
 

Instructions
  1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, dill, minced garlic, salt, and black pepper until well combined and slightly emulsified. Set aside.
  2. Prepare the vegetables: In a large mixing bowl, combine the sliced cucumbers, thinly sliced red onion, and halved cherry tomatoes.
  3. Add the shrimp: Gently fold in the cooked and chilled shrimp and the chopped fresh parsley into the vegetables.
  4. Dress the salad: Pour the prepared lemon-dill vinaigrette over the shrimp and vegetable mixture. Toss gently to ensure everything is lightly coated without crushing the shrimp or cucumbers.
  5. Chill and serve: For the best flavor, allow the salad to rest in the refrigerator for at least 10 minutes before serving to let the flavors meld. Taste and adjust seasoning (salt/pepper) if necessary before plating.

Notes

This salad is best served chilled. For a heartier meal, place the salad over a bed of mixed greens or serve alongside toasted whole-wheat pita bread. Ensure the shrimp is fully cooked and chilled before assembly.