Description
A refreshing and light Cucumber Shrimp Salad perfect for warm weather or as a healthy appetizer.
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cooked shrimp, diced cucumber, cherry tomatoes, red onion, and fresh dill.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp and vegetable mixture. Gently toss until everything is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, either on its own or over a bed of lettuce.
Notes
- For a lighter version, substitute Greek yogurt for the mayonnaise.
- Add diced avocado for a creamy texture and extra healthy fats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg