Toss together predone components for quick, refreshing mealAchilled seafood salad is a pretty and colorful easy lunch or dinner on a warm day. This one is inspired by Scandinavian flavors, combining shrimp and dill with lemon and cucumbers.
The creamy dressing begins with mayonnaise, though you could use sour cream instead. Thinned with lemon for a citrus tang, fresh dill adds color and flavor.
The herbs are an important part of this salad, so make sure to use fresh. If you can’t find or don’t care for dill, look for tarragon or flat leaf parsley.
Fennel fronds would be another substitute for the dill. You usually can buy bulbs of fennel with the feathery tops still attached. If you go with the fennel, you could thinly slice about 1 cup of the bulb and add it to the salad.
For ease, you can buy cooked shrimp. If you’d like to grill or roast your shrimp, toss it with olive oil and grated lemon rind before cooking. It will add another dimension of flavor. You can do that early in the day so it has the chance to chill before assembling the salad.
For the bread, many different breads can compliment this salad. I’ve used an artisan loaf, sliced on the diagonal to make long narrow pieces. Rye bread would go very well with this Scandinavian-inspired salad, as would rye crisp bread or crackers.
The components of this salad can be prepared early in the day, but assemble the salad right before serving.
Cucumber Shrimp Salad
- 1 long English cucumber or 3 or 4 Persian cucumbers, cut in half lengthwise and very thinly sliced (about 2 cups)
- 1 teaspoons salt
- 1 pound cleaned cooked shrimp
- 2 green onions, white and tender green parts, very thinly sliced
- Lemon Dill Dressing (recipe below)
- 6 cups baby greens
- 4 heirloom tomatoes, diced, or 1 pint cherry tomatoes, halved
- 6 slices artisan bread, toasted, cooled and lightly buttered Make the dressing (recipe below). Put the cucumbers into a colander and sprinkle with salt.
Toss and let sit for about 20 minutes. Put a smooth kitchen towel on the counter. Take the cucumbers out of the colander by the handful, gently squeezing them to remove the liquid. Put another towel on top and leave them to dry. Roughly chop the shrimp into chunks if they’re large. Put into a bowl. Add the cucumber slices and green onions. Pour on enough of the dressing to dampen the salad evenly but it should not be swimming in dressing. Distribute the greens evenly on plates. Top with the shrimp salad. Divide the tomatoes around each salad. Sprinkle with herbs. Serve with toasted bread and pass extra dressing.
Lemon Dill Dressing
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon sugar
- 1 tablespoon finely chopped fresh dill plus more for garnish
- Salt and pepper, to taste Whisk or shake the mayonnaise with the lemon juice and sugar until smooth. Stir in the dill and season to taste with salt and pepper. Keep refrigerated until using. (Will keep a couple of days.) Taste before using, adding more lemon juice or dill, as needed.
- Substitute another fresh herb for the dill: fennel fronds, flat leaf parsley or tarragon.
- Substitute sour cream for the mayonnaise.