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–+ servings

Cold Shrimp Salad with Dill

A refreshing and light cold shrimp salad, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 lb cooked shrimp peeled and deveined
  • 2 cups mixed greens such as arugula and spinach
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh dill chopped
Dressing Ingredients
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the cooked shrimp, mixed greens, cherry tomatoes, cucumber, red onion, and fresh dill.
  2. Toss gently to mix all the ingredients evenly.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Drizzle the dressing over the salad and toss gently to coat.
  2. Transfer the salad to a serving platter and serve immediately or chill for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

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