SHRIMP AND CUCUMBER SALAD
This Shrimp and Cucumber Salad is fresh, light, and full of bright flavours. Juicy shrimp, crisp cucumbers, and a zesty dressing make it a perfect dish for hot days, quick lunches, or light dinners.
Ingredients
- 1 pound cooked shrimp peeled and deveined
- 1 large cucumber thinly sliced
- ¼ cup red onion thinly sliced
- 2 tablespoons fresh dill chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Salad:
- In a large bowl, combine the shrimp, cucumber slices, red onion, and dill.
Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, salt, and pepper.
Toss and Serve:
- Pour the dressing over the shrimp and cucumber mixture. Toss gently to combine. Serve immediately or chill for 15 minutes before serving.
Notes
Make Ahead:
You can prepare the salad up to 2 hours ahead and keep it refrigerated. Customizing the Flavor:
Add a pinch of red pepper flakes for a spicy kick or swap dill for parsley if preferred. Serving Suggestions:
Serve on a bed of lettuce, with avocado slices, or alongside crusty bread. Allergy-Friendly Options:
Use cooked chicken instead of shrimp for a shellfish-free version. Storage Tips:
Store leftovers covered in the fridge and enjoy within 1 day for best freshness.
You can prepare the salad up to 2 hours ahead and keep it refrigerated. Customizing the Flavor:
Add a pinch of red pepper flakes for a spicy kick or swap dill for parsley if preferred. Serving Suggestions:
Serve on a bed of lettuce, with avocado slices, or alongside crusty bread. Allergy-Friendly Options:
Use cooked chicken instead of shrimp for a shellfish-free version. Storage Tips:
Store leftovers covered in the fridge and enjoy within 1 day for best freshness.