Name: Chilled Shrimp and Cucumber Salad Cups
Ingredients: Cooked Shrimp: 1 pound, peeled and deveined. Using pre-cooked shrimp saves time and ensures the salad is chilled and ready quickly. Look for wild-caught shrimp for the best flavor and texture.; English Cucumbers: 2 large. Their thinner skin and fewer seeds make them ideal for both the salad and the cups, offering a crisp and refreshing base.; Avocado: 1 ripe. Adds a creamy texture and healthy fats to the salad, balancing the lightness of the cucumber and shrimp. Choose an avocado that yields slightly to gentle pressure.; Red Onion: 1/4 cup, finely diced. Provides a sharp, pungent flavor that cuts through the richness of the avocado and shrimp. Red onion adds a beautiful color contrast as well.; Fresh Dill: 1/4 cup, chopped. Offers a bright, herbaceous note that perfectly complements seafood and cucumber. Fresh dill is crucial for the authentic flavor of this salad.; Lemon Juice: 2 tablespoons, freshly squeezed. Provides acidity and brightness, enhancing the flavors of all the other ingredients and preventing the avocado from browning. Freshly squeezed is always preferred for its vibrant taste.; Olive Oil: 2 tablespoons, extra virgin. Forms the base of the dressing, adding richness and healthy fats. Extra virgin olive oil provides the best flavor and health benefits.; Dijon Mustard: 1 teaspoon. Adds a subtle tang and emulsifies the dressing, bringing all the flavors together beautifully.; Salt: 1/2 teaspoon, or to taste. Enhances the flavors of all ingredients and balances the acidity of the lemon juice.; Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Adds a touch of spice and depth of flavor to the salad.

Ingredients

Cooked Shrimp: 1 pound, peeled and deveined. Using pre-cooked shrimp saves time and ensures the salad is chilled and ready quickly. Look for wild-caught shrimp for the best flavor and texture.
English Cucumbers: 2 large. Their thinner skin and fewer seeds make them ideal for both the salad and the cups, offering a crisp and refreshing base.
Avocado: 1 ripe. Adds a creamy texture and healthy fats to the salad, balancing the lightness of the cucumber and shrimp. Choose an avocado that yields slightly to gentle pressure.
Red Onion: 1/4 cup, finely diced. Provides a sharp, pungent flavor that cuts through the richness of the avocado and shrimp. Red onion adds a beautiful color contrast as well.
Fresh Dill: 1/4 cup, chopped. Offers a bright, herbaceous note that perfectly complements seafood and cucumber. Fresh dill is crucial for the authentic flavor of this salad.
Lemon Juice: 2 tablespoons, freshly squeezed. Provides acidity and brightness, enhancing the flavors of all the other ingredients and preventing the avocado from browning. Freshly squeezed is always preferred for its vibrant taste.
Olive Oil: 2 tablespoons, extra virgin. Forms the base of the dressing, adding richness and healthy fats. Extra virgin olive oil provides the best flavor and health benefits.
Dijon Mustard: 1 teaspoon. Adds a subtle tang and emulsifies the dressing, bringing all the flavors together beautifully.
Salt: 1/2 teaspoon, or to taste. Enhances the flavors of all ingredients and balances the acidity of the lemon juice.
Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Adds a touch of spice and depth of flavor to the salad.

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Instructions

Prepare the Cucumbers for Cups: Begin by washing the English cucumbers thoroughly. Cut each cucumber into 2-inch sections. Using a small spoon or melon baller, carefully scoop out the seeds from the center of each cucumber section, creating a small cup. Be careful not to pierce the bottom of the cucumber cups. Set the cucumber cups aside on a plate lined with paper towels to drain any excess moisture.
Prepare the Salad Ingredients: If using large shrimp, cut them into bite-sized pieces. In a medium bowl, combine the cooked shrimp, diced avocado, and finely diced red onion.
Make the Dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, chopped fresh dill, salt, and black pepper. Whisk until the dressing is well emulsified and slightly thickened.
Combine Salad and Dressing: Pour the dressing over the shrimp and cucumber mixture in the medium bowl. Gently toss everything together until the shrimp and vegetables are evenly coated in the dressing. Be careful not to mash the avocado while tossing.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Chilling enhances the refreshing quality of the salad.
Assemble the Salad Cups: Just before serving, spoon the chilled shrimp and cucumber salad into the prepared cucumber cups. Fill each cup generously.
Garnish and Serve: Garnish the filled cucumber cups with a small sprig of fresh dill or a sprinkle of extra chopped dill for a beautiful presentation. Arrange the salad cups on a platter and serve immediately. Enjoy this refreshing and flavorful appetizer or light meal!

Nutrition

Serving Size: one normal portion
Calories: 220
Protein: 18 grams