Cucumber Shrimp Salad: A Refreshing and Easy Delight for Everyone
A light and refreshing salad featuring cucumber and shrimp, perfect for warm days.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cook
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shrimp
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked shrimp, diced cucumber, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil and lemon juice, then pour over the salad.
- Toss everything together until well mixed.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- This salad is best served fresh but can be made a few hours in advance.
- For an extra kick, add diced jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 22 grams
- Cholesterol: 150 milligrams
Keywords: Cucumber, Shrimp, Salad, Refreshing, Easy