Shrimp Cucumber Salad

Happy first day of summer! What better than to make a fresh, crunchy salad. The cooked chilled shrimp is perfect and quick to cook while adding protein to the average salad.

What You’ll Need:

  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 3/4 tsp. salt
  • 1/4 tsp. coarsely ground pepper
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 1 lb. cooked shrimp
  • 1 bunch of cherry tomatoes, halved
  • 1 Great Lakes Greenhouses English Cucumber, sliced and halved
  • small red onion
  • 1/2 c. crumbled feta cheese (Optional)

The Steps:

  1. In a serving bowl, whisk together oil, vinegar, salt, and pepper. Loosely chop parsley and mint, stir to combine.
  2. Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to combine. Sprinkle salad with feta, if using, to serve. Serve at room temperature or cover and refrigerate to serve later.

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