Description
A refreshing and flavorful salad featuring tender shrimp, crisp cucumbers, creamy avocado, and a zesty dressing, perfect for summer gatherings.
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
- For the creamy dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Start by washing and thinly slicing the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all the vegetables in a large salad bowl.
- Add the Shrimp: Incorporate the cooked shrimp into the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley over the top. Season everything with salt and pepper to taste, then gently toss to combine.
- Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Adjust with salt and pepper according to your preference.
- Combine and Serve: Pour the creamy dressing over the salad and toss gently to ensure everything is evenly coated. Adjust seasoning if necessary.
- Chill and Garnish: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with more fresh herbs if desired.
Notes
For extra flavor, consider adding a squeeze of fresh lemon juice or a sprinkle of paprika. To boost nutrition, add sliced bell peppers or spinach.
