Cucumber and Shrimp Salad
From Eat Greens, by Barbara Scott-Goodman and Liz Trovato
This crunchy salad is just the thing on a hot summer’s day or night as a starter or main. Use Greek yogurt for extra creaminess.
- l lb. large shrimp, cooked, peeled and chilled in the fridge
- 2 large cucumbers, peeled, seeded and cut into 1-inch dice
- kosher salt
- 2 celery ribs, trimmed and cut into 1-inch pieces
- 1/2 small red onion, thinly sliced
- 1/4 c. mayonnaise
- 1/4 c. plain Greek-style yogurt
- 1 T. white vinegar
- 3 T. chopped fresh dill, divided
- freshly ground black pepper
- watercress or salad greens
Put the cucumber in a colander, sprinkle with salt and let drain for 30 minutes. Pat dry-ish with paper towels or a tea towel and transfer to a large bowl with the celery and onion. In a small bowl, whisk together the mayonnaise, yogurt and vinegar. Fold into the cucumber mixture and gently toss. Add the shrimp, 2 T. of dill, and the pepper to taste and toss again. Taste and adjust seasonings.
To serve, arrange the watercress or greens on a platter or individual salad plates. Spoon the cucumbers and shrimp over the watercress or greens and garnish with the remaining tablespoon of dill. (A sprinkle of toasted almonds would be tasty.) Serves 4 as a main, with a loaf of toothsome bread, 6 as an appetizer.