Description
A vibrant, protein-packed salad with crisp cucumbers, tender shrimp, and a zesty dill-lime dressing. Perfect for warm-weather gatherings or light meals, this refreshing dish delivers clean, bright flavors with minimal effort.
Ingredients
1 lb (450g) cooked and chilled shrimp, peeled and deveined
4 Persian cucumbers, thinly sliced
2 tbsp橄榄油 (or vegetable oil)
1 lime, juiced (about 2 tbsp)
2 tbsp fresh dill, chopped
1 clove garlic, minced
1/4 cup plain Greek yogurt
1 tsp honey or agave syrup
1/2 tsp Dijon mustard
Salt and pepper to taste
2 tbsp sliced red onion (optional)
Instructions
In a large bowl, gently toss sliced cucumbers with olive oil, lime juice, garlic, and half the dill.
in a separate small bowl, whisk yogurt, honey, Dijon mustard, salt, and pepper to create the dressing.
Add cooled shrimp to cucumber mixture and pour dressing over the salad.
Fold in remaining dill and red onion if using.
Chill for at least 15 minutes before serving to allow flavors to meld.
Notes
For gluten-free: Ensure soy sauce is omitted from shrimp cooking (assumed shrimp is freshly cooked with minimal seasoning).
Meal prep tip: Prepare components up to 24 hours in advance.
Storage: Keep refrigerated for up to 2 days (best served chilled).
Variation: Add orange segments or avocado for extra freshness.
- Prep Time: 15
- Cook Time: 3
- Category: Dinner
- Method: Chilling
- Cuisine: Modern American