Cucumber Shrimp Salad
A refreshing and versatile Cucumber Shrimp Salad that combines crisp cucumbers with tender shrimp in a bright citrus dressing, perfect for a summer meal or picnic.
Ingredients
Main ingredients
- 1 pound cooked shrimp, peeled and tails removed medium or large, thawed if frozen; canned shrimp in a pinch
- 2 large English cucumbers, thinly sliced seedless varieties keep the salad crisp; Persian cucumbers for a cuter bite
- 1 small red onion, very thinly sliced soaks up dressing without being overpowering; scallions for milder flavor
- 1 cup cherry tomatoes, halved ripe grape tomatoes can be used
- 1 each avocado, diced omit for a lower-fat version
- 1/4 cup fresh dill, chopped substitutions include fresh parsley or basil
Dressing ingredients
- 3 tablespoons extra virgin olive oil substitutions include avocado oil
- 2 tablespoons lemon juice fresh squeezed for the best flavor
- 1 teaspoon Dijon mustard whole-grain mustard can also be used
- 1 teaspoon honey or maple syrup omit for vegan option or less sweetness
- to taste salt and freshly ground black pepper
Optional toppings
- 1/4 cup crumbled feta or chopped toasted almonds for added texture and indulgence
Instructions
Preparation
- If your shrimp are raw, bring a pot of salted water to a gentle boil and poach shrimp for 2–3 minutes until opaque. Drain and transfer to an ice bath.
- In a large bowl, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper until the dressing is glossy and slightly thickened.
- Add sliced cucumbers, red onion, tomatoes, and dill to the bowl. Toss gently to coat.
- Fold in the shrimp and diced avocado carefully, then taste and adjust seasoning.
- Finish with a sprinkle of feta or toasted almonds if desired.
Notes
Make ahead by keeping dressing and salad components separate. Store in an airtight container for up to 2 days.