Description
This Cucumber Shrimp Salad is a light and refreshing dish featuring crisp cucumbers, juicy shrimp, and a tangy homemade dressing. Perfect for a healthy meal or a light side dish
Ingredients
Scale
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- 1 lb cooked shrimp, peeled and deveined (chilled)
- 1 large English cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh dill or parsley, chopped
- 1 avocado, diced (optional)
Dressing:
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- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or sugar for balance)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- Assemble the Salad: In a large bowl, combine shrimp, cucumber, red onion, cherry tomatoes, and dill.
- Add Avocado (Optional): If using avocado, gently fold it in just before serving to prevent it from getting mushy.
- Chill & Serve: Let the salad sit in the fridge for 15-30 minutes to absorb the flavors. Serve cold and enjoy as a light meal or side dish!
Notes
- You can substitute fresh dill with fresh parsley for a slightly different flavor.
- For added crunch, you can sprinkle some toasted sunflower seeds or almonds on top.
- If you’re looking to make it even lighter, swap out the honey for a lower-calorie sweetener like stevia.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg