Description
A refreshing and light Cucumber Shrimp Salad featuring succulent cooked shrimp tossed with thinly sliced cucumbers, red onion, and fresh herbs, all coated in a tangy lemon-dill vinaigrette. Perfect as a healthy, no-cook meal or side dish, this salad is easy to prepare, gluten-free, and dairy-free, making it ideal for summer or quick dinners.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper until well combined to form a tangy and flavorful dressing.
- Add the salad ingredients: To the bowl, add the cooked shrimp, thinly sliced cucumbers, red onion, chopped fresh dill, and parsley.
- Toss to coat: Gently toss all the ingredients together in the dressing to ensure everything is evenly coated without breaking up the shrimp or cucumbers.
- Chill and marinate: Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld and develop.
- Serve: Serve the salad chilled, either on its own or accompanied by crusty bread or over a bed of greens for a light, refreshing meal.
Notes
- For extra crunch, add thinly sliced radishes or chopped celery.
- You can substitute fresh dill with 1 teaspoon dried dill if fresh is unavailable.
- This salad pairs well with crusty bread or can be served over mixed greens for a more filling option.
