Creamy Cucumber Shrimp Salad

📝 Ingredients (Serves 4)

Salad Base:

• 1 lb (≈450 g) cooked shrimp, peeled and deveined

• 2 large cucumbers, thinly sliced (English cucumbers ideal)

• 1 cup cherry tomatoes, halved (optional)

• ½ small red onion, thinly sliced

• 1 avocado, diced (optional for creaminess and healthy fats)

• 2 Tbsp fresh dill, chopped (or 1 Tbsp dried)

• 2 Tbsp fresh parsley, chopped (optional)

• Salt & pepper, to taste

Creamy Dressing:

• ½ cup mayonnaise

• ¼ cup sour cream (or plain Greek yogurt for lighter version)

• 2 Tbsp lemon juice (fresh squeezed)

• 1 Tbsp Dijon mustard

• 1 garlic clove, minced (or ½ tsp garlic powder)

• 1 tsp honey (optional, balances tang)

• Salt & pepper, to taste

• 1–2 Tbsp olive oil (optional for lighter yogurt‑based version)
  

🔪 Instructions

1. Prep the salad ingredients:
   In a large bowl, combine sliced cucumbers, halved tomatoes (if using), red onion, diced avocado, and the cooked shrimp. Add chopped dill and parsley. Season lightly with salt and pepper, then toss gently.
   
   

2. Whisk the dressing:
   In a separate bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, minced garlic, honey, and olive oil (if using). Season with salt and pepper until smooth and balanced.
   
   

3. Combine & toss:
   Pour the creamy dressing over the shrimp‑cucumber mixture and toss gently to coat everything evenly.

4. Chill:
   Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld and the salad chill.
   

5. Serve:
   Give it a final stir and taste, adjusting seasoning or acidity as needed. Garnish with a little extra dill, lemon zest, or freshly cracked black pepper.

💡 Pro Tips & Variations

• For a lighter version: swap mayonnaise and sour cream for plain Greek yogurt (full‑fat gives better creaminess).
  
  

• Add crunch and color: toss in sliced radishes, cherry tomatoes, celery, or capers.
  
  

• Customize the protein: swap shrimp with cooked crab, chicken, or tofu for variety.
  

• Add heat: a dash of chili flakes, horseradish, or freshly cracked black pepper can spice things up.

• Make it keto‑friendly or dairy‑free: use avocado and yogurt/coconut yogurt for a creamy vegan twist.

📆 Prep, Storage & Serving

🍽️ Nutritional Snapshot

• Lean protein from shrimp

• Hydrating crunch and fiber from cucumbers

• Healthy fats from avocado and olive oil

• Vitamin C and tang from lemon juice

• Herbaceous brightness from dill and parsle

Estimated per serving (excluding optional additions):
~ 250–300 kcal, 20–25 g protein, low carb, moderate fat depending on yogurt/oil use.

👩‍🍳 Why You’ll Love It

• Ultra‑simple & no‑cook: perfect for warm days.

• Bright, creamy, satisfying: textures and flavors contrast beautifully.

• Highly adaptable: ultra‑customizable to dietary preferences or pantry staples.

• Meal‑prep friendly: flavor improves after chilling a bit.

📝 Final Thoughts

This Creamy Cucumber Shrimp Salad is the ideal union of crisp cucumber, tender shrimp, and a tangy, creamy dressing. It’s light enough for a refreshing lunch, yet satisfying enough to serve as a main or side dish at gatherings. Feel free to customize ingredients like yogurt vs. mayo, add radishes or avocado, and garnish to taste.

Let me know if you’d like variations—for example, dairy‑free, spicy, or without avocado—and I’ll happily tailor this recipe to your needs!