Description
A cool, crisp, and creamy cucumber shrimp salad packed with fresh vegetables and tossed in a tangy lemon dressing. Light, refreshing, and perfect for quick lunches or summer meals.
Ingredients
- For the Salad:
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Slice cucumbers and onion, halve tomatoes, and dice avocado.
- In a large bowl, combine shrimp, cucumbers, tomatoes, avocado, onion, dill, and parsley. Season lightly.
- In another bowl, whisk together mayonnaise, sour cream, lemon juice, mustard, garlic, honey, salt, and pepper.
- Pour dressing over the salad and gently toss to combine.
- Chill for 30 minutes before serving for best flavor.
- Garnish with extra herbs or paprika if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Add chili flakes or jalapeño for a spicy kick.
- Store dressing separately if making ahead.
- Best consumed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean