Description
A refreshing and light Cucumber Shrimp Salad featuring tender cooked shrimp, crisp English cucumber, juicy cherry tomatoes, creamy avocado, and fresh herbs all tossed in a lemony olive oil dressing with a hint of garlic and creaminess from mayonnaise or Greek yogurt. Perfect as a quick, no-cook summer salad packed with flavor and healthy ingredients.
Ingredients
Salad Ingredients
- Cooked shrimp, chopped or left whole – 12 oz
- English cucumber, diced – 1 medium
- Cherry tomatoes, halved – 1 cup
- Red onion, diced – 1/4 cup
- Avocado, diced – 1 medium
- Fresh dill, chopped – 2 tbsp
- Fresh parsley, chopped – 2 tbsp
Dressing Ingredients
- Olive oil – 3 tbsp
- Fresh lemon juice – 2 tbsp
- Garlic powder – 1/2 tsp
- Salt – 1/2 tsp (adjust to taste)
- Black pepper – 1/4 tsp (freshly ground)
- Mayonnaise or Greek yogurt – 2 tbsp
Instructions
- Combine salad ingredients: In a large bowl, add the cooked shrimp, diced cucumber, halved cherry tomatoes, diced red onion, diced avocado, chopped dill, and parsley. Gently toss to mix the ingredients evenly without mashing the avocado.
- Prepare the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, garlic powder, salt, black pepper, and mayonnaise or Greek yogurt until smooth and emulsified.
- Toss the salad: Pour the dressing over the salad mixture. Gently toss everything together to coat all the ingredients with the dressing, taking care not to break up the avocado too much.
- Adjust seasoning and serve: Taste the salad and adjust seasoning if needed by adding more lemon juice, salt, or pepper. Serve chilled for the best flavor and texture.
Notes
- Use chilled cooked shrimp for the best texture and flavor contrast.
- Substitute Greek yogurt for a lighter, tangier dressing option.
- For extra crunch and flavor, add crumbled feta cheese or diced celery.
