Cucumber Shrimp Salad
This Cucumber Shrimp Salad is fresh, healthy, and full of bright flavors. Whether you need a quick lunch, light dinner, or a side dish for a summer barbecue, this salad is easy to make and incredibly satisfying.
Ingredients
- 1 pound cooked shrimp peeled and deveined
- 2 large cucumbers thinly sliced
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley or dill chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional for sweetness
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If using raw shrimp, bring a pot of salted water to a boil and cook for 2-3 minutes until shrimp are pink and opaque. Drain and rinse under cold water.
- If using pre-cooked shrimp, simply thaw (if frozen) and pat dry with a paper towel.
- Thinly slice the cucumbers and red onions.
- Halve the cherry tomatoes and chop the parsley or dill.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- In a large mixing bowl, combine shrimp, cucumbers, red onions, cherry tomatoes, and herbs.
- Pour the lemon-herb dressing over the salad and toss gently to coat everything evenly.
- Serve immediately or refrigerate for 15-30 minutes to let the flavors meld together.
- Enjoy as is, over a bed of greens, or with crusty bread on the side.
Tried this recipe?Let us know how it was!