Cucumber Shrimp Salad (Printable)

Crisp cucumbers and juicy shrimp tossed with fresh herbs in tangy citrus dressing. Ready in 20 minutes.

# What You’ll 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 Prepare:

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

# Expert Advice:

01 -
  • Everything comes together in under 20 minutes with zero cooking involved if you buy precooked shrimp.
  • The combination of cool crisp vegetables and zesty dressing hits different when it's hot outside.
02 -
  • Don't skip the chilling time, even if you're hungry. The flavors need those minutes to really marry.
  • This salad does not keep well past day two. The avocado oxidizes and the cucumber gets sad. Make what you'll eat.
03 -
  • If you're serving this outside, keep the dressing on the side and let guests dress their own portions. The salad stays fresher longer.
  • Pat your shrimp completely dry with paper towels before adding them, otherwise the dressing will slide right off.

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