Simple Cold Shrimp Salad

Ingredients

• 1 pound large shrimp, peeled and deveined (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (preferably English cucumber)
• 1/2 red onion, finely chopped
• 1 bell pepper, diced (red or yellow)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 1/4 cup olive oil (extra virgin)
• 2 tablespoons fresh lemon juice (about one medium lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large pot, bring salted water to a rolling boil. Add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Allow them to cool for about 5 minutes, then drain and pat dry.
3. While the shrimp cools, chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Place them in a large mixing bowl.
4. In a separate bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until well combined.
5. Add the cooled shrimp to the bowl of vegetables. Pour the dressing over the mixture and gently toss to coat everything evenly.
6. Fold in the chopped parsley and dill. Taste and adjust seasonings as desired.
7. Cover the salad and refrigerate for at least 30 minutes before serving.

Nutrition