Cucumber Shrimp Salad (Printable)
Refreshing light salad with crisp cucumbers, tender shrimp, and zesty lemon-herb dressing ready in 20 minutes.
# What You Need:
→ Seafood
01 - 14 oz cooked shrimp, peeled and deveined
→ Vegetables
02 - 2 large cucumbers, thinly sliced
03 - 1 small red onion, finely sliced
04 - 1 ripe avocado, diced
05 - 3.5 oz cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, minced
11 - ½ tsp sea salt
12 - ¼ tsp freshly ground black pepper
# Directions:
01 - Combine sliced cucumbers, red onion, avocado, cherry tomatoes, and fresh dill in a large salad bowl.
02 - Gently fold cooked shrimp into the vegetable mixture.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until fully emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve immediately garnished with extra dill, or refrigerate up to 30 minutes for a chilled presentation.
# Expert Tips:
01 -
- Its the kind of dish that makes you feel like youre eating at a seaside cafe without leaving your kitchen
- The dressing comes together in seconds but tastes like something a chef would whisper to you as a secret
- Everything stays crisp and bright even after hanging out in the fridge for a bit
02 -
- Overdressed shrimp salad becomes sad and watery so start with half the dressing and add more as you toss
- Avocado that's slightly under firm holds its shape better than one thats perfectly ripe
- The onion soak trick changed my relationship with raw onions in salads forever
03 -
- Dry your shrimp thoroughly even if they came precooked because water is the enemy of good flavor adhesion
- Let the salad sit for at least 10 minutes after dressing because the salt needs time to draw out moisture from the cucumbers and create its own delicious juices