Cucumber Shrimp Salad with Lemon Herb (Printable)

Crisp cucumbers and tender shrimp tossed in zesty lemon-herb dressing for a refreshing summer meal ready in 20 minutes.

# 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 - 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 -
  • Its the kind of salad that makes you feel virtuous for eating something so light and fresh
  • The dressing comes together in thirty seconds but tastes like you actually put effort into lunch
  • You can assemble the whole thing while barely turning on any appliances
02 -
  • The salad sits beautifully for about thirty minutes but beyond that the cucumbers start weeping and everything gets watery and sad
  • If you're making this ahead, keep the dressing separate and toss it right before serving or you'll have cucumber soup instead of salad
03 -
  • Pat your shrimp dry with paper towels before adding them, or the dressing will slide right off instead of coating everything properly
  • Use a vegetable peeler to create ribbons instead of slices if you want it to look fancy and taste even better

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