Description
This refreshing shrimp and cucumber salad is a cool, creamy dish perfect for summer meals or easy lunches. Quick to make and full of simple, healthy ingredients, it combines tender cooked shrimp with crisp cucumber and a flavorful, tangy dressing for a light yet satisfying salad.
Ingredients
Salad
- 1 lb (453.59 g) cooked shrimp
- 1 large (280 g) cucumber
- 2 green onions, chopped
- 1/4 cup (11.75 g) fresh dill, chopped
- 2 cloves garlic, minced
Dressing
- 1/4 cup (56 g) mayonnaise
- 2 tbsp (30.43 g) lemon juice
- 1 tbsp (15.22 g) Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the cucumber: Cut the cucumber lengthwise into quarters, then slice into 1/4 inch pieces. Place the chopped cucumber in a large bowl.
- Prepare the shrimp: Remove the tails from the cooked shrimp and chop into bite-sized pieces. Add the shrimp to the bowl with the cucumber and toss to combine.
- Mix dressing ingredients: Add the chopped green onion, fresh dill, minced garlic, mayonnaise, lemon juice, and Dijon mustard to the shrimp and cucumber. Stir well until everything is evenly coated with the dressing.
- Season: Taste and season with salt and pepper as desired. Give the salad one final toss to distribute the seasoning.
Notes
- Storage Information: Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
