Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, tangy red onions, and fresh dill, all tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or a chilled appetizer, this no-cook salad offers a healthy, flavorful option for warm days and fits well into pescatarian and gluten-free diets.
Ingredients
Scale
Main Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked shrimp, thinly sliced cucumber, red onion, and chopped fresh dill, ensuring an even distribution of flavors.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper until the mixture is smooth and well blended.
- Toss Salad: Pour the dressing over the shrimp and vegetable mixture and gently toss to coat all ingredients evenly without bruising the cucumber slices.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled for best taste and freshness.
Notes
- This salad works wonderfully as a light lunch or can be served over a bed of greens for a more substantial meal.
- For a creamy variation, substitute part of the olive oil with Greek yogurt.
- Use fresh shrimp cooked and cooled to enhance flavor and texture.
- Adjust seasoning and lemon juice according to taste preferences.
