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Jump to RecipeI ran into the store today to pick up a few things and noticed that some of the fall décor was already on the shelves.
I'm not quite there yet. It's still a hundred degrees out and I can't wrap my head around fall.
Since we are in the hottest part of the year, we really are loving the salads. I don't always want to eat salads with leafy greens though. Sometimes I want a different texture. So, I whipped up a lemon shrimp cucumber salad as part of our dinner.
It livens up the meal with crisp cucumbers and a bright, citrus flavor. It tastes like summer in a salad.
📖 Recipe
Lemon Shrimp Cucumber Salad
Cucumber Salad with a citrusy spin
Servings 0
Equipment
- Knife
- Salad bowl and servers
Ingredients
- 1 lb cooked shrimp deveined, shells removed
- 3 medium cucumber diced
- 3 ripe avocados diced
- ¼ cup sun dried tomatoes chopped into small pieces
- 1 lemon cut into wedges
- ¼ cup olive oil
- 1 teaspoon dill weed
Instructions
- Combine the cucumbers, shrimp, avocados, and sun dried tomatoes in a salad bowl and toss together.
- Drizzle olive oil on top and evenly sprinkle the dill weed.
- Add the lemon wedges (evenly spaced out throughout the top of the salad).
- When you go to eat the salad, squeeze the lemon juice onto the salad. You can add extra lemon juice as needed.
- Enjoy! This makes a lovely summer side dish.
[…] Lemon Shrimp Cucumber Salad […]