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Fresh Cucumber Shrimp Salad with vibrant vegetables and dressing

Cucumber Shrimp Salad

This refreshing Cucumber Shrimp Salad combines succulent shrimp with crisp cucumbers and colorful veggies for a delightful flavor explosion, perfect for warm days or quick family meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound cooked shrimp Use chilled shrimp for an extra refreshing salad.
Veggies
  • 1 large cucumber, diced For added crunch.
  • 1/4 cup red onion, diced Adds flavor and crunch.
  • 1/4 cup bell pepper, diced Can use any color.
Dressing
  • 2 tablespoons olive oil Use extra virgin for best flavor.
  • 1 tablespoon lemon juice Freshly squeezed is recommended.
  • Salt and pepper to taste To enhance the flavors.
Garnish
  • Fresh herbs (like dill or parsley) For garnish.

Method
 

Preparation
  1. In a large bowl, combine the cooked shrimp, diced cucumber, red onion, and bell pepper.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the shrimp and vegetables, and toss to combine.
  4. Garnish with fresh herbs and serve immediately or chill in the refrigerator for a refreshing meal.

Notes

This salad is excellent for meal prep; it keeps well in the fridge. Leftovers can be stored in an airtight container for up to two days. Feel free to add additional vegetables like cherry tomatoes or radishes for more color and nutrients.