Cucumber & Shrimp Salad with Chia Vinaigrette Dressing

You’ll find all kinds of flavor in this Cucumber & Shrimp Salad with Chia Vinaigrette Dressing! Sauteed shrimp is topped on a bed of cucumber noodles and bell peppers before being tossed in a simple chia salad dressing. Enjoy it as a refreshing summer appetizer, side, or main!

Prep Time15

Cook Time10

Total Time25

Course: Salads

Cuisine: American

Keyword: Chia Seed Salad, Cucumber Shrimp Salad, Shrimp Cucumber Salad, Shrimp Recipe Low Carb

Servings: servings

Author: Silvia Dunnirvine

Ingredients

Shrimp sautéed in herb butter:

12 large shrimp peeled
1 tbsp high quality butter
1 tbsp dill minced
salt + pepper to taste

Salad

1 large English cucumber peeled
1 red bell pepper very thinly sliced
1/3 cup fresh cilantro roughly chopped
sea salt to garnish

Chia vinaigrette dressing

1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tbsp honey
1 tbsp sesame oil
1 tbsp chia seeds

Instructions

In a cast iron skillet melt butter. Add the shrimp and season with salt and pepper. Sauté the shrimp on both sides until golden brown (about 10 minutes). Garnish with fresh dill and let it cool off completely.
Slice cucumbers thinly into ribbons using a mandarin. Alternatively you can spirilize. Lay cucumber strips out on paper towels to absorb extra moisture. Gently pat cucumber it towels to soak up the excess liquid.
Slice bell pepper into thin strips. Set aside.
In a large bowl, whisk together the vinaigrette ingredients. Add the chilled shrimp and toss to coat.
Add the cucumber and bell pepper strips and toss to coat.
Garnish with cilantro and/or dill and sea salt. Serve immediately

Notes

The salad is best enjoyed immediately but leftovers can be stored in an airtight container in the fridge for about 1 day. The cucumber will release water as it sits, so you may need to drain it before serving.

Nutrition