Cucumber Shrimp Salad: Quick and Refreshing Summer Delight
A light and refreshing cucumber shrimp salad perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low-Carb
Ingredients
Scale
- 1 pound cooked shrimp
- 2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shrimp, cucumber, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For extra flavor, you can add avocado or replace the shrimp with crab meat.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg