Cucumber Shrimp Salad

As the sun shines brighter and temperatures rise, the craving for light, refreshing meals intensifies. Summer is the perfect season to indulge in salads that not only tantalize the taste buds but also nourish the body. Among the myriad of summer salad options, the Refreshing Cucumber Shrimp Salad stands out as a delightful choice that embodies the essence of warm-weather dining. This vibrant dish is not just a feast for the eyes; it's a celebration of fresh ingredients and bold flavors that can elevate any summer gathering.

Dive into the refreshing flavors of summer with this delicious Cucumber Shrimp Salad. Perfect for hot days, this vibrant dish combines succulent shrimp, crisp cucumbers, creamy avocados, and juicy cherry tomatoes. The simple yet flavorful dressing enhances the fresh ingredients, making it not only a feast for the eyes but also a healthy choice packed with nutrients. Ideal for picnics, barbecues, or light lunches, this salad will surely impress your guests and elevate your summer meals.

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Ingredients

1 pound medium shrimp, peeled and deveined

2 large cucumbers, thinly sliced

1 avocado, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

¼ cup fresh cilantro, chopped

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon honey

Salt and pepper to taste

Optional: 1 jalapeño, finely chopped (for heat)

Instructions

Prepare the Shrimp: In a medium pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process. Once chilled, drain again and pat dry.

Mix the Salad: In a large mixing bowl, combine the sliced cucumbers, diced avocado, halved cherry tomatoes, and sliced red onion.

Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.

Combine Ingredients: Add the cooked shrimp and chopped cilantro to the vegetable mixture. Drizzle the dressing over the salad and gently toss until everything is well coated. If using, add the chopped jalapeño for extra spice.

Chill & Serve: Cover the salad with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled as a refreshing appetizer or light lunch.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4