Description
Summer’s coolest salad, Mediterranean shrimp and cucumber salad, delivers crisp refreshment with zesty lemon and herb notes. Delicate shrimp and crunchy cucumber create a perfect light meal you’ll crave on warm afternoons.
Ingredients
Scale
Protein:
- 1 lb (450 g) cooked shrimp, peeled and deveined
Fresh Vegetables and Herbs:
- 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
- ¼ red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing and Seasonings:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or sugar, optional for sweetness)
- Salt, to taste
- Black pepper, to taste
Instructions
- Carefully cook the shrimp in gently salted water until they transform into a vibrant pink color and become fully opaque. Quickly transfer them to an ice bath to halt the cooking process, ensuring they remain tender and succulent.
- Utilize a mandoline or precision knife to transform the cucumber into delicate, translucent rounds. Arrange these gossamer slices in a spacious mixing vessel.
- Craft a harmonious dressing by vigorously whisking together extra virgin olive oil, bright lemon juice, tangy Dijon mustard, golden honey, and a gentle sprinkle of salt and cracked pepper until the mixture emulsifies into a silky consistency.
- Merge the cooled shrimp with the cucumber rounds, finely diced red onion, and feathery fresh dill. Drizzle the luminous dressing over the ingredients, then tenderly fold to ensure each morsel is lavishly coated.
- Allow the salad to rest in the refrigerator, letting the flavors intermingle and intensify for a minimum of 15 minutes. When ready, present this refreshing dish as a light, invigorating appetizer or complementary side that promises to tantalize the palate.
Notes
- Seafood lovers can easily swap shrimp with poached chicken or tofu for a versatile protein option that keeps the salad light and refreshing.
- Cold water rinse after boiling shrimp stops the cooking process and prevents rubbery texture, ensuring tender and succulent seafood.
- For a low-carb version, replace cucumber with crisp jicama or radish slices that provide similar crunch and fresh texture.
- Quick pickle the red onions briefly in lemon juice to mellow their sharp bite and add an extra tangy layer to the salad’s overall flavor profile.
- Prep Time: 5 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg