Description
This refreshing Shrimp and Cucumber Salad is a perfect blend of flavors with succulent shrimp, crisp cucumber, creamy avocado, and zesty dressing. It’s a light and satisfying dish that’s ideal for a quick and healthy meal.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp (peeled, deveined, cooked, and chilled)
Salad:
- 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:
- 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 Ingredients: In a large bowl, mix shrimp, cucumber, red onion, avocado, dill, and parsley.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and Serve: Chill the salad for 15 minutes before serving. Enjoy on its own or over mixed greens.
Notes
- For a creamy twist, use Greek yogurt or mayonnaise instead of olive oil.
- Enhance the salad with cherry tomatoes or feta cheese for a Mediterranean flair.
- This salad stays fresh in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook, Tossing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 165 mg
