Creamy Cucumber Shrimp Salad

 

Ingredients
For the Salad:
1 lb (450 g) cooked shrimp, peeled and deveined

2 large cucumbers, thinly sliced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 avocado, diced

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

For the Creamy Dressing:
½ cup mayonnaise

¼ cup sour cream

2 tbsp lemon juice

1 tbsp Dijon mustard

1 garlic clove, minced

1 tsp honey

Salt and pepper, to taste

Instructions

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Instructions
Prepare the Vegetables

Wash and slice cucumbers and red onion.

Halve the cherry tomatoes and dice the avocado.

Place all vegetables in a large salad bowl.

Add the Shrimp

Add cooked shrimp to the bowl.

Sprinkle fresh dill and parsley over the top.

Season with salt and pepper. Gently toss to combine.

Make the Creamy Dressing

In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, and honey until smooth.

Season with salt and pepper.

Combine & Serve

Pour dressing over the salad and toss gently until evenly coated.

Adjust seasoning if needed.

Chill & Garnish

Refrigerate for at least 30 minutes before serving.

Garnish with extra herbs, lemon juice, or paprika if desired.

 Tips:

For extra zing, add a squeeze of fresh lemon or sprinkle of paprika before serving.

To make it vegan, replace mayonnaise and sour cream with plant-based alternatives.