Zesty Summer Shrimp and Cucumber Salad
This vibrant salad combines succulent shrimp with fresh vegetables for a light and zesty dish. Perfect for summer gatherings or a healthy lunch.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 medium cucumber diced into bite-sized pieces
- 1 cup cherry tomatoes halved
- 1 ripe avocado diced
- ¼ red onion sliced thinly
- 2 cups mixed greens such as arugula, spinach, or a spring mix
- ¼ cup fresh cilantro finely chopped
- 1 lime juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- ½ jalapeño finely minced (optional)
Instructions
- In a medium saucepan, bring water to a rolling boil and add the shrimp, cooking for 2-3 minutes until pink and opaque.
- Drain the shrimp and plunge them into ice water to stop cooking, then drain again and set aside.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper; add minced jalapeño if desired.
- In a large bowl, combine mixed greens, cucumber, cherry tomatoes, avocado, red onion, and cilantro; toss gently.
- Add the cooked shrimp to the salad and drizzle with dressing; toss gently to coat without mashing the avocado.
- Serve immediately in individual plates or bowls for a refreshing dish.
Notes
Serve immediately for the best flavor and freshness.