Cucumber Shrimp Salad (Printable)

Crisp cucumbers and tender shrimp tossed in zesty lemon-herb dressing for a light, refreshing meal.

# What You'll 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

# How To Make It:

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 until emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Serve immediately garnished with extra dill, or chill for up to 30 minutes for a colder presentation.

# Expert Tips:

01 -
  • The crisp vegetables and tender shrimp create this incredible texture contrast that keeps every bite interesting
  • It comes together in under 20 minutes but looks impressive enough for guests
  • The lemon herb dressing wakes up everything without overpowering the delicate shrimp
02 -
  • The salad does not sit well with the dressing for more than an hour, so dress what you will eat
  • Dried herbs are absolutely never acceptable here, they make the whole thing taste dusty
  • Room temperature shrimp absorb the dressing better than cold ones straight from the fridge
03 -
  • Pat your shrimp completely dry with paper towels before adding them, water makes dressing slide right off
  • If you are making this for a crowd, double the dressing since everyone loves it

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