Creamy Cucumber Shrimp Salad Recipe
Ingredients
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.