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Creamy Cucumber Shrimp Salad Recipe

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A refreshing and nutritious salad made with fresh vegetables, creamy dressing, and protein-rich shrimp—perfect for light meals or gatherings.

Ingredients

Scale

For the Salad:

1 lb (450g) 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 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

For the Creamy Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon honey
Salt and pepper, to taste

Instructions

Prepare the Vegetables: Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all the vegetables in a large salad bowl.

Add the Shrimp: Add the cooked shrimp to the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley over the top. Season with salt and pepper to taste, then gently toss to combine all ingredients.

Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season with salt and pepper to taste.

Combine and Serve: Pour the creamy dressing over the salad and toss gently to ensure everything is evenly coated. Adjust seasoning if necessary.

Chill and Garnish: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional fresh herbs if desired.

For Extra Flavor: Add a squeeze of fresh lemon juice or a sprinkle of paprika on top for an extra zing.

Make It Vegan: Substitute the mayonnaise and sour cream with vegan alternatives to make this salad plant-based.

Enjoy your refreshing Creamy Cucumber Shrimp Salad as a perfect summer dish or a light, satisfying meal!

Notes

  • Make It Vegan: Substitute mayonnaise and sour cream with vegan alternatives.
  • Extra Flavor: Add a squeeze of lemon juice or a sprinkle of paprika on top.
  • Storage: Store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://grammyrecipes.com/creamy-cucumber-shrimp-salad-recipe/