Description
A crisp, refreshing salad featuring fresh cucumbers and succulent shrimp, perfect for warm days or as a healthy lunch.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Cook the shrimp in boiling water for 3-5 minutes until pink. Drain and cool.
- In a bowl, combine the cucumbers, red onion, and dill.
- In another bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooked shrimp to the vegetable mixture. Pour the dressing over and toss gently.
- Serve chilled or at room temperature.
Notes
Let the salad sit for 10 minutes before serving to enhance the flavors. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp salad, cucumber salad, healthy lunch, low calorie salad