Description
This Creamy Cucumber Shrimp Salad is a refreshing and flavorful dish perfect for a light meal or side. The combination of tender shrimp, crunchy cucumber, and creamy dressing with a hint of dill creates a delightful summer salad.
Ingredients
Scale
For the Salad:
- 1 lb cooked shrimp (peeled, deveined, tails removed)
- 1 large English cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
For the Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Lemon wedges and extra dill for garnish (optional)
Instructions
- In a large bowl, prepare the dressing: Whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
- Add the ingredients: Combine the cooked shrimp, sliced cucumber, and red onion in the bowl with the dressing. Gently toss to coat everything evenly.
- Chill and serve: Refrigerate the salad for at least 15–20 minutes before serving to allow the flavors to meld. Garnish with extra dill and lemon wedges, if desired, and enjoy cold.
Notes
- For extra crunch, consider adding chopped celery or radishes.
- For a richer flavor, substitute sour cream for Greek yogurt.
- This salad is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 170mg
