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Shrimp and Cucumber Salad with Lemon Vinaigrette
Dive into a refreshing lunch with this Shrimp and Cucumber Salad. Packed with high-quality protein from the shrimp and crunch from the cucumbers, this salad is a healthy, low-carb option perfect for a midday meal. The zesty Lemon Vinaigrette adds a burst of flavor, making this salad anything but ordinary.
This Shrimp and Cucumber Salad with Lemon Vinaigrette is a complete meal on its own. If you'd like to add some extra protein, consider serving it with a side of hard-boiled eggs or a handful of nuts. For a heartier meal, you can also serve it with a slice of whole grain, low-carb bread.
4 oz cooked shrimp
1 medium cucumber, thinly sliced
2 cups mixed salad greens
1 tablespoon olive oil
Juice of half a lemon
Salt and pepper to taste
Fresh dill for garnish (optional)
In a large salad bowl, add the mixed salad greens and cucumber slices.
Top the greens and cucumber with the cooked shrimp.
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Drizzle the Lemon Vinaigrette over the salad.
Toss the salad gently to combine all the ingredients and ensure everything is evenly coated with the vinaigrette.
If desired, garnish the salad with fresh dill before serving.
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