Cucumber Shrimp Salad
A refreshing blend of succulent shrimp and crunchy cucumbers, enhanced with dill and a tangy dressing, perfect for picnics or light lunches.
Ingredients
Main Ingredients
- 1 pound cooked shrimp, peeled and deveined Ensure shrimp is cooked properly.
- 2 large cucumbers, diced Diced into small, bite-sized pieces.
- 4 pieces green onions, sliced Adds a mild sharp flavor.
- 2 tablespoons fresh dill, chopped Enhances the shrimp and cucumber combo.
- 2 tablespoons lime juice Fresh lime juice recommended.
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all the ingredients, ensuring your shrimp is thoroughly cooked.
- Place cooked shrimp in a large mixing bowl.
- Add the diced cucumbers and sliced green onions to the shrimp.
- Mix in the chopped fresh dill.
Dressing Preparation
- In a separate smaller bowl, whisk together lime juice and mayonnaise until well combined.
- Season the dressing with salt and pepper to taste.
Combine and Chill
- Pour the dressing over the shrimp and vegetable mixture.
- Gently toss everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to meld the flavors.
Serving
- Serve the cucumber shrimp salad cold, garnished with fresh dill or lime wedges.
Notes
For enhanced flavor, use fresh ingredients and consider adding bell peppers or radishes. Adjust seasoning as you mix, and do not freeze the salad for optimal texture.