Ensalada de gambas y pepino

Ingredientes

• 1 pound shrimp, peeled and deveined (16–20 count) (fresh or thawed frozen; tail-off for easy eating)
• 2 large cucumbers, thinly sliced or shaved (Persian cucumbers work beautifully for tender skins)
• 1 small red onion, thinly sliced (soaks in the dressing and turns sweet)
• 1 medium avocado, diced (adds creaminess and a luxurious mouthfeel)
• 1 cup cherry tomatoes, halved (for juicy pops of color)
• 2 tablespoons fresh dill, chopped (bright and aromatic)
• 3 tablespoons extra-virgin olive oil (the backbone of the dressing)
• 2 tablespoons rice vinegar or white wine vinegar (for a clean, tangy lift)
• 1 tablespoon Dijon mustard (adds depth and slight heat)
• 1 clove garlic, minced (warming and savory)
• to taste salt and freshly ground black pepper
• pinch red pepper flakes (optional) (for a gentle heat)

Preparación

1. 1

   --- Preparation ---

2. 2

   Pat the shrimp dry and season lightly with salt and pepper. If cooking, heat a skillet over medium-high heat with a drizzle of oil. Sear the shrimp 1–2 minutes per side until pink and opaque; set aside to cool slightly. If using pre-cooked shrimp, simply thaw and rinse.

3. 3

   While the shrimp cooks, slice the cucumbers thinly—use a mandoline or sharp knife for paper-thin rounds. Lay them in a large bowl.

4. 4

   Add red onion, halved cherry tomatoes, diced avocado, and chopped dill to the bowl.

5. 5

   Whisk together the dressing: olive oil, rice vinegar, Dijon mustard, minced garlic, salt and pepper.

6. 6

   Toss the vegetables with the dressing, then fold in the shrimp. If the shrimp is still warm, let the salad sit for 5 minutes.

7. 7

   Finish with a scattering of fresh dill and a final crack of black pepper. Serve immediately, or chill briefly.