Description
A refreshing and creamy salad featuring shrimp, cucumbers, and a tangy dressing.
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Instructions
- In a large bowl, combine the cooked shrimp, diced cucumbers, cherry tomatoes, and red onion.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp and vegetable mixture. Add the dill and gently toss everything together until well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, either on a bed of lettuce or in a sandwich.
Notes
- For a lighter version, substitute half of the mayonnaise with additional Greek yogurt.
- For a spicy kick, add a teaspoon of hot sauce or diced jalapeños to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg