Cucumber Shrimp Salad (Printable Version)

Crisp cucumbers and tender shrimp with fresh herbs in tangy citrus dressing.

# What You Need:

→ Seafood

01 - 14 oz cooked shrimp, peeled and deveined

→ Vegetables

02 - 1 large cucumber, thinly sliced
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
05 - 12 cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
07 - 2 tbsp fresh parsley, chopped

→ Dressing

08 - 3 tbsp olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and pepper, to taste

# How to Make It:

01 - In a large salad bowl, combine the sliced cucumber, red onion, cherry tomatoes, avocado, dill, and parsley.
02 - Add the cooked shrimp to the bowl with the vegetables.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well blended.
04 - Pour the dressing over the shrimp and vegetables, and toss gently to combine.
05 - Chill for 10 minutes before serving for extra flavor, if desired. Serve immediately, garnished with extra dill or lemon wedges.

# Expert Tips:

01 -
  • The combination of cold shrimp and crisp cucumbers hits different on sweltering days
  • You can assemble it in under 20 minutes and impress everyone at your next gathering
02 -
  • The salad sits better if you dress it about 10 minutes before serving, but don't let it go longer than an hour or the cucumbers start weeping and losing their crunch
  • If you're making this ahead, keep the dressing separate and toss everything right before you're ready to eat
03 -
  • Pat your shrimp dry with paper towels before adding them so the dressing doesn't slide right off
  • Use a vegetable peeler to create ribbon cucumber slices instead of rounds for a more elegant presentation

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