Cucumber Shrimp Salad

A vibrant and refreshing salad that combines crunchy cucumbers with succulent shrimp, perfect for a light lunch or summer gatherings.

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In a medium saucepan, bring water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and place in an ice bath.
While the shrimp cool, wash and slice the cucumbers, halve the cherry tomatoes, and chop the red onion and parsley.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
In a large bowl, combine shrimp, cucumber, tomatoes, onion, and parsley. Drizzle dressing over and gently toss to combine.
Adjust seasoning if necessary, and add avocado or feta if desired.
Chill for about 30 minutes before serving.

For a plant-based option, substitute shrimp with tofu or chickpeas. This dish can be made ahead of time for convenience.