My daughter Michaela graciously allowed me to feature her shrimp cucumber salad recipe this week. Zesty with a hint of lime, this salad makes a wonderful light but filling lunch.
She used a bag of frozen small cooked shrimp and thawed it. Next mix the fresh lime juice with the olive oil, cilantro, salt, and dill in a salad bowl. Add the chopped red onion and chopped avocado and let it sit for a few minutes.
Slice the cucumbers into thin slices and add them to the bowl. Add the sliced grape tomatoes and thawed shrimp and toss to coat. Enjoy!
Zesty Shrimp Cucumber Salad
Zesty with a hint of lime, this salad makes a wonderful light but filling lunch.
Author: Thyme and Tarragon
Recipe type: Salad
Ingredients
- 1 bag (about 1 pound) frozen small cooked shrimp - thawed
- 3 English cucumbers - peeled and sliced thin
- 1 large avocado - chopped
- ½ red onion - chopped
- 1 cup grape tomatoes - sliced
- ½ cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon fresh chopped dill
- ¼ teaspoon sea salt
Instructions
- Thaw the bag of frozen cooked shrimp.
- In a salad bowl mix the fresh lime juice with the olive oil, cilantro, salt, and dill.
- Add the chopped avocado and chopped red onion and let it sit for a few minutes.
- Slice the cucumbers into thin slices and add them to the bowl.
- Add the sliced grape tomatoes and thawed shrimp and toss to coat.
- Enjoy!
