Cucumber Shrimp Salad Lemon Herb (Print Version)

Crisp cucumbers and tender shrimp tossed in zesty lemon-herb dressing with avocado and fresh vegetables.

# What You 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 - 1.5 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 garlic clove, minced
11 - 0.5 tsp sea salt
12 - 0.25 tsp freshly ground black pepper

# How to Make It:

01 - In a large salad bowl, combine the sliced cucumbers, red onion, avocado, cherry tomatoes, and fresh dill.
02 - Gently add the cooked shrimp to the vegetables.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Taste and adjust seasoning if necessary.
06 - Serve immediately, garnished with extra dill if desired, or chill for up to 30 minutes for a colder salad.

# Expert Hints:

01 -
  • The contrast between cold crisp cucumbers and tender shrimp hits every texture note
  • You can prep everything in advance and toss it together in literally three minutes
02 -
  • The salad tastes infinitely better after sitting for 15 minutes so the flavors can mingle
  • Don't skip the pinch of salt in the dressing it's what wakes up all the subtle flavors
03 -
  • Pat the shrimp dry with paper towels before adding them so the dressing clings better
  • If serving guests arrange it on a platter rather than tossing it in a bowl for restaurant style presentation

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