A refreshing and creamy cucumber shrimp salad combining tender cooked shrimp with crisp cucumbers, juicy cherry tomatoes, creamy avocado, and fresh herbs, all tossed in a tangy homemade dressing. Perfect for a light lunch or a flavorful side dish.
Total Time:45 minutes
Yield:4 servings
Ingredients
Salad
1 lb 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 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp lemon juice
1 tbsp Dijon mustard
1 garlic clove, minced
1 tsp honey
Salt and pepper, to taste
Instructions
Prep the Veggies: Thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado carefully to avoid mashing.
Combine the Salad: In a large bowl, mix together the cooked shrimp, sliced cucumbers, halved tomatoes, diced avocado, sliced onion, chopped dill, and parsley. Add salt and pepper to your liking.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season with salt and pepper to taste.
Toss and Chill: Pour the dressing over the salad mixture and gently toss everything to coat evenly. Cover and chill the salad in the refrigerator for 30 minutes to let the flavors meld.
Garnish and Serve: Before serving, optionally garnish with extra fresh herbs or a sprinkle of paprika for color and enhanced flavor.
Notes
For a lighter dressing, substitute mayonnaise with Greek yogurt.
Ensure shrimp is fully cooked and chilled before mixing to keep the salad fresh.
Chilling the salad for 30 minutes improves flavor but it can be served immediately if needed.
Avocado can brown quickly; add it just before serving or toss with lemon juice to slow oxidation.
Customize herbs based on preference; cilantro or chives can be great alternatives.
