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 prepared 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 mixture, then season with salt and pepper. Toss gently to combine.
- Make the Creamy Dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Adjust seasoning with salt and pepper as needed.
- Combine and Serve:
- Pour the creamy dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning if necessary.
- Chill and Garnish:
- For best flavor, refrigerate the salad for at least 30 minutes. Garnish with additional fresh herbs before serving if desired.
Optional Additions:
- For an extra zing, add a squeeze of fresh lemon juice or a sprinkle of paprika on top.
- To make the salad vegan, substitute mayonnaise and sour cream with plant-based alternatives.
- Prep Time: 15 Minutes
- Chill Time: 30 Minutes