This shrimp salad is a vibrant and colorful dish that combines succulent shrimp with crisp, fresh vegetables. The mix of cucumber, bell pepper, and creamy avocado adds a delightful texture contrast, while the tangy lemon and balsamic dressing ties everything together. Perfect for a summer lunch or a light dinner, this salad is both refreshing and full of flavor, making it a healthy option that doesn’t compromise on taste. The best part? It’s quick and easy to make, allowing you to whip up a delicious meal in no time!
Ingredients:
- 1 lb shrimp (peeled, deveined, and cooked)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook the shrimp: If not already cooked, bring a pot of water to a boil, add the shrimp, and cook for about 2-3 minutes until pink and opaque. Drain and set aside to cool.
- Prepare the veggies: In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, avocado, and cilantro.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lime juice, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: Add the cooled shrimp to the bowl with the veggies. Pour the dressing over the top and toss gently to combine.
- Serve: Chill in the refrigerator for 20-30 minutes to let the flavors blend, then serve cold.
Enjoy your light and delicious shrimp salad!