1. Start by boiling a pot of water. Once boiling, add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain and set aside to cool.
2. While the shrimp cools, dice your cucumbers and add them to a large mixing bowl. If you want a finer texture, you can peel the cucumbers first, but I love the added crunch and color from leaving the peel on.
3. Add the thinly sliced red onion, chopped dill, and parsley to the bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing. My dad always said a good dressing is like a good story—simple, but unforgettable.
5. Once the shrimp is cooled, chop it into bite-sized pieces and add it to the bowl with the vegetables.
6. Pour the dressing over the salad and toss everything together until well combined. If you’re using avocado, gently fold it in last to prevent it from getting mushy.
7. Chill the salad in the fridge for about 15 minutes before serving to let the flavors meld together.

And there you have it—a recipe that’s as easy as it is delicious. Perfect for those days when you need a meal that’s quick to prepare but doesn’t skimp on taste.