Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
Dilled Cucumber Salad with Shrimp, Snap Peas, and Potatoes
Dilled Cucumber Salad with Shrimp, Sugar Snap Peas, Dill, and Potatoes is what every healthy meal begs for. It's cool, creamy, and screams of summer!!
Prep Time
30
minutes
mins
chill time
6
hours
hrs
Total Time
6
hours
hrs
30
minutes
mins
Course:
healthy main course, summer salad
Servings:
6
servings
Calories:
204
kcal
Author:
Renee Goerger
Ingredients
For the potatoes:
1½
pounds
blushing belle baby potatoes
quartered or halved depending on size.
1
quart
water
2
tablespoons
kosher salt
For the cucumbers:
3
medium
cucumbers
peeled, seeded (optional), sliced to ¼" thickness
2
tablespoons
kosher salt
For the salad:
½
pound
cooked, peeled, deveined shrimp
cut into bite-sized pieces
1
small
red onion
sliced into bite-sized pieces
2
cups
chopped sugar snap peas
bite-sized pieces
2
teaspoons
salt
1
teaspoon
black pepper
For the dill dressing:
½
cup
Greek yogurt
¼
cup
mayonnaise
1½
teaspoons
lemon zest
approximately 1 large lemon
1
tablespoon
fresh lemon juice
1
tablespoon
granulated sugar
2
tablespoons
fresh chopped dill
1
teaspoon
dried dill weed
optional
Instructions
To make the potatoes:
Quarter or halve (depending on the size) of the potatoes.
Add the prepared potatoes to 1 quart of salted water and bring to a low boil.
Cook the potatoes until fork-tender (approximately 15-20 minutes)
Drain the potatoes, and lay them in an even layer on a baking sheet to cool.
To prepare the cucumbers:
Prepare three cucumbers (I used American cucumbers, but feel free to use English) by peeling, slicing, and salting.
Set aside and allow to drain in a colander for 30-45 minutes.
To assemble the salad:
Meanwhile, prepare the cooked shrimp by removing the tails and cut in half (if desired).
Slice the red onion, and chop the sugar snap peas into similarly sized bite-sized pieces and add them to a large mixing bowl.
Make the dill dressing:
Combine Greek yogurt, mayonnaise, lemon zest, lemon juice, sugar, and chopped fresh dill in a medium-sized bowl and whisk to combine.
Add all the ingredients to a large bowl and stir gently to combine.
Cover and refrigerate for 4-6 hours (but overnight is best) before serving.
Garnish with additional dill (dried, shown) and lemon slices (optional) before serving.
Serve cold.
Notes
Keep covered in the refrigerator for up to 5 days.
Nutrition
Serving:
1
serving
|
Calories:
204
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
5511
mg
|
Potassium:
747
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
459
IU
|
Vitamin C:
48
mg
|
Calcium:
79
mg
|
Iron:
2
mg