CUCUMBER SHRIMP SALAD

Here’s a fresh and light Cucumber Shrimp Salad recipe:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 large cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 avocado, diced (optional)
• 2 tbsp fresh dill or parsley, chopped
• 1 tbsp capers (optional)

Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the shrimp: If not already cooked, boil or sauté the shrimp until pink and opaque. Let them cool completely.
2. Slice the vegetables: Thinly slice the cucumber and red onion, halve the cherry tomatoes, and dice the avocado if using.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the shrimp, cucumber, tomatoes, red onion, and fresh dill or parsley. Add capers and avocado if desired.
5. Dress the salad: Pour the dressing over the salad and toss gently to coat.
6. Chill and serve: Refrigerate for about 15-20 minutes to let the flavors meld before serving.

This Cucumber Shrimp Salad is refreshing and packed with protein. It’s perfect for a light lunch or as a side dish at a summer gathering!