Cucumber Shrimp Salad: A Refreshingly Easy Summer Delight
A light and refreshing salad perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: salad
- Method: no-cook
- Cuisine: American
- Diet: gluten-free
Ingredients
Scale
- 1 pound cooked shrimp
- 2 cups diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl, combine the shrimp, cucumber, cherry tomatoes, and red onion.
- In a separate bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day in advance for more flavor.
- Feel free to add other vegetables like bell peppers or avocado.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg