Refreshing Cucumber Shrimp Salad: A Delightful and Healthy Dish

Ingredients

Main Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 2 large English cucumbers, thinly sliced (seeds removed)
• 1 ripe avocado, diced
• ¼ cup thinly sliced red onion
• ½ cup thinly sliced red bell pepper

Dressing

• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon toasted sesame oil
• 1 teaspoon low‑sodium soy sauce or tamari

Seasonings & Garnish

• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh dill or mint, finely chopped

Instructions

Preparing the Shrimp

1. Season. Sprinkle the peeled shrimp with sea salt, black pepper, and half of the red pepper flakes. Let them sit for 5 minutes so the seasoning penetrates.
2. Sauté. Heat a non‑stick skillet over medium‑high heat, add a splash of sesame oil, and cook the shrimp for 2‑3 minutes per side until they turn pink and opaque. Avoid overcooking; shrimp cook quickly and become rubbery if left too long.
3. Cool. Transfer the shrimp to a plate and let them cool for a couple of minutes. This prevents the heat from wilting the cucumber when everything is combined.

Making the Dressing

1. Whisk together. In a small bowl, combine 3 tablespoons fresh lime juice, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, and 1 teaspoon soy sauce. Whisk until the honey fully dissolves and the mixture is glossy.
2. Adjust seasoning. Taste the vinaigrette and add a pinch more salt or a dash of extra lime juice if you prefer more acidity. The dressing should be bright, slightly sweet, and have a subtle umami backdrop.

Assembling the Salad

1. Combine. Pour the dressing over the vegetable mixture, then add the cooled shrimp. Toss gently with a silicone spatula, ensuring every piece is lightly coated but not crushed.
2. Add herbs. Sprinkle the chopped dill or mint over the top, and give the salad one final, brief toss. The fresh herbs should remain visible for a pop of color and aroma.