Creamy Cucumber Shrimp Salad
A refreshing salad that combines crisp cucumbers with succulent shrimp in a creamy dressing, perfect for light lunches and gatherings.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined Freshly cooked shrimp is best for flavor.
- 1 medium cucumber, thinly sliced Crisp and refreshing.
- 0.5 medium red onion, thinly sliced For sweetness and balance.
- 1 cup cherry tomatoes, halved Adds color and juiciness.
- 1 medium avocado, diced Use right before serving to prevent browning.
- 1 tablespoon fresh dill, chopped Enhances freshness.
- 1 tablespoon fresh parsley, chopped Adds brightness.
- Salt and pepper, to taste Enhances flavors.
Dressing Ingredients
- 0.5 cup mayonnaise Base of the dressing.
- 0.5 cup sour cream Adds creaminess.
- 1 tablespoon lemon juice For tanginess.
- 1 teaspoon Dijon mustard For flavor depth.
- 1 clove garlic, finely minced Adds aroma.
- 1 teaspoon honey Balances flavors.
Instructions
Preparation
- Wash and thinly slice the cucumbers.
- Thinly slice the red onion and halve the cherry tomatoes.
- Dice the avocado right before assembling.
Mixing
- In a large mixing bowl, combine cooked shrimp with all the prepared vegetables.
- Gently fold in dill and parsley, seasoning with salt and pepper.
Preparing the Dressing
- In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey.
- Taste and adjust seasoning with salt and pepper.
Final Assembly
- Pour dressing over shrimp and vegetable mixture; gently toss to coat.
- Refrigerate for at least 30 minutes before serving.
Notes
Use freshly cooked shrimp for best flavor. Consider substituting ingredients to modify the taste and texture.