Description
Mediterranean-inspired cucumber shrimp salad offers a refreshing dance of crisp vegetables and succulent seafood. Zesty lemon dressing and fresh herbs elevate this light, elegant dish that you’ll savor with pure coastal delight.
Ingredients
Scale
Protein:
- 1 lb (454 g) cooked shrimp, peeled and deveined
Vegetables and Herbs:
- 1 large cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill (optional)
Dressing and Cheese:
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup feta cheese (optional)
- Salt and pepper to taste
Instructions
- Craft a harmonious base by delicately arranging cooked shrimp with crisp cucumber rounds, vibrant red onion slivers, juicy cherry tomatoes, and aromatic parsley in a spacious mixing vessel.
- Create a zesty emulsion by whisking together bright lemon juice, robust olive oil, tangy Dijon mustard, and a balanced blend of seasoning to form a cohesive dressing.
- Gently cascade the prepared dressing over the seafood and vegetable medley, using a light folding technique to ensure each morsel is gracefully coated without bruising the delicate ingredients.
- Elevate the salad’s visual and flavor profile by sprinkling crumbled feta cheese and feathery fresh dill across the surface, introducing textural complexity and herbaceous notes.
- For optimal enjoyment, allow the salad to rest and marinate in the refrigerator for approximately half an hour, permitting the flavors to meld and intensify before serving chilled.
Notes
- Swap cucumber for zucchini or summer squash if allergic or prefer different texture, maintaining the crisp, fresh element of the dish.
- Use gluten-free Dijon mustard and check olive oil brand to make this recipe completely gluten-free and suitable for sensitive diets.
- Opt for pre-cooked shrimp from seafood counter to save time, ensuring they are thoroughly chilled before mixing into salad for best flavor and food safety.
- Replace shrimp with grilled tofu or chickpeas for a vegetarian version that still delivers protein and maintains the salad’s light, summery profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 150 mg