Description
Escape the heat with this refreshing Cucumber Shrimp Salad that takes just minutes to make but tastes like you spent hours. Light, crisp, and perfect for summer!
Ingredients
Scale
- 1 pound (450g) medium shrimp, peeled and deveined
- 2 large English cucumbers (about 2 cups when sliced)
- 1/2 red onion, thinly sliced (about 1/2 cup)
- 1 ripe avocado, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a gentle boil. Add shrimp and cook until pink and opaque (2-3 minutes). Transfer to an ice bath to cool, then drain and pat dry.
- Slice cucumbers into thin half-moons. If using regular cucumbers, peel and seed them first. Place in a colander, sprinkle with salt, let sit for 15 minutes, then pat dry.
- Slice red onion thinly and soak in cold water for 5-10 minutes to mellow the flavor, then drain.
- In a small bowl, whisk garlic, lemon juice, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
- In a large bowl, combine cucumbers, onion, and shrimp. Add three-quarters of the dressing and toss gently.
- Add diced avocado and fresh herbs, tossing very gently to incorporate.
- Let rest for 15 minutes before serving to allow flavors to meld. Serve chilled.