Description
A refreshing and creamy shrimp salad that combines crisp cucumbers, juicy cherry tomatoes, and tender shrimp, perfect for summer dining.
Ingredients
- 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
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
Instructions
- Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place the vegetables in a large salad bowl.
- Incorporate the cooked shrimp into the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley over the top. Season with salt and pepper to taste, then gently toss to combine.
- 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.
- Pour the creamy dressing over the salad and toss gently to coat all ingredients evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional fresh herbs if desired.
Notes
For extra flavor, a squeeze of fresh lemon juice or a sprinkle of paprika can enhance the dish’s bright flavors.