Healthy Cucumber Shrimp Salad
A light, refreshing salad packed with succulent shrimp and crisp cucumbers, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound fresh or frozen shrimp, peeled and deveined Opt for wild-caught shrimp for better flavor.
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- to taste Salt and pepper
- for garnish Fresh dill or parsley
Instructions
Preparation of Shrimp
- If using frozen shrimp, thaw them under running cold water. Pat them dry with a paper towel.
- In a skillet over medium heat, add a splash of olive oil and cook the shrimp for about 3-4 minutes until they turn pink and opaque. Season with salt and pepper. Once cooked, set aside to cool.
Assembling the Salad
- In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion.
- Once the shrimp have cooled, add them to the vegetable mixture.
- Drizzle the salad with olive oil and lemon juice, stirring gently to combine.
Notes
Letting your salad chill in the fridge for at least 30 minutes allows the flavors to meld beautifully. Consider adding toasted nuts or seeds for extra crunch.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 24gFat: 9gSaturated Fat: 1gSodium: 500mgFiber: 2gSugar: 3g
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