Shrimp and Cucumber Salad
Instructions:
- Cook the Shrimp:
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.
- Drain the shrimp and transfer them to an ice bath to cool. Pat dry and set aside.
- Prepare the Vegetables:
- Slice the cucumbers and red onion thinly.
- Halve the cherry tomatoes and dice the avocado if using.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked shrimp, cucumbers, red onion, cherry tomatoes, and fresh dill.
- Pour the dressing over the salad and toss gently to coat.
- If using avocado, add it last to avoid mashing.
- Chill and Serve:
- Let the salad chill in the refrigerator for 20-30 minutes to allow the flavors to meld.
- Serve cold, garnished with additional dill or lemon slices if desired.
Conclusion:
Shrimp and Cucumber Salad is a simple yet elegant dish that’s packed with fresh, vibrant flavors. The combination of juicy shrimp, crunchy cucumbers, and tangy dressing creates a delightful harmony in every bite. Perfect as a side dish, light lunch, or appetizer, this salad is sure to impress and satisfy. Plus, it’s easily customizable with your favorite herbs or vegetables, making it a versatile recipe for any occasion.