Description
A refreshing salad with cucumber and shrimp, perfect for summer gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups cucumbers, sliced thinly
- ½ cup red onion, finely diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh dill or parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the shrimp: In a saucepan of boiling water, add the shrimp and cook for 2-3 minutes or until pink and opaque.
- Prepare the vegetables: While the shrimp cools, slice the cucumbers, finely dice the red onion, and halve the cherry tomatoes.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Combine the ingredients: In a large bowl, gently toss the shrimp, cucumbers, red onion, cherry tomatoes, and herbs. Drizzle with the dressing and mix until coated evenly.
- Serve immediately or refrigerate: Enjoy the salad fresh or let it chill in the refrigerator.
Notes
Best served chilled. Can be made a day in advance.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: salad, cucumber, shrimp, summer dish, light meal