Creamy Cucumber Shrimp Salad: A Light & Flavorful Favorite
Refreshing creamy cucumber shrimp salad made with tender shrimp, avocado, cucumbers, and a tangy lemon dressing for a light and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad, Main Dish, Side Dish
- Method: No-Cook, Mixed
- Cuisine: American, Mediterranean-Inspired
Ingredients
For the 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
For the Dressing
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
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
Prepare vegetables by slicing cucumbers and red onion, halving cherry tomatoes, and dicing avocado.
In a large bowl, combine shrimp, cucumbers, tomatoes, avocado, red onion, dill, and parsley. Season with salt and pepper.
In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, and honey until smooth. Season to taste.
Pour dressing over the salad and gently toss to combine.
Chill for 30 minutes before serving for best flavor.
Garnish with extra herbs or a light sprinkle of paprika if desired.
Notes
Use Greek yogurt instead of mayo for a lighter, higher-protein dressing.
For best texture, add avocado just before serving to avoid browning.
Adjust lemon juice for more brightness or tang.
Add a pinch of chili flakes for a spicy kick.
Best served cold and fresh.
