Description
A light and refreshing salad featuring succulent shrimp, crisp cucumber, and a tangy yogurt dressing, perfect for warm days.
Ingredients
1 lb cooked shrimp, peeled and deveined
1 cucumber, thinly sliced
1/4 cup red onion, finely chopped
1/2 cup Greek yogurt
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Optional: 1/2 cup cherry tomatoes, halved
Instructions
- In a large bowl, combine the cooked shrimp, sliced cucumber, and chopped red onion.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
- Pour the dressing over the shrimp mixture and toss gently to coat everything evenly.
- Add the fresh dill and parsley, then toss again to combine.
- If using cherry tomatoes, gently fold them into the salad.
- Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
Notes
For a twist, add fresh lime juice instead of lemon for a citrusy zing.
For extra crunch, toss in chopped celery or bell peppers.
To make it lighter, skip the mayonnaise and use all Greek yogurt.
Adding avocado chunks enhances creaminess and adds healthy fats.
For some heat, add red pepper flakes or hot sauce to the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg
