Description
A fresh and vibrant shrimp salad bowl tossed with crisp vegetables and a creamy lemon dill dressing that feels light yet satisfying.
Ingredients
Scale
- 400 grams shrimp, peeled and deveined
- 4 cups lettuce, chopped
- 1 large cucumber, sliced
- 1 cup cherry tomatoes, whole
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 large lemon, juiced
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of water to a gentle boil.
- In a small bowl, whisk together lemon juice, olive oil, yogurt, salt, and black pepper until smooth.
- Add shrimp to the boiling water and cook for 2 to 3 minutes until pink and opaque, then drain and let cool.
- In a large bowl, combine lettuce, cucumber, cherry tomatoes, red onion, and fresh dill.
- Add the cooled shrimp to the bowl.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately and enjoy fresh.
Notes
- Do not overcook the shrimp to keep them tender.
- Add dressing just before serving to keep vegetables crisp.
- Use fresh dill for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg