Creamy Cucumber Shrimp Salad

 Creamy Cucumber Shrimp Salad

 Ingredients

• 1 lb (450 g) cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved (optional but common)
• 1/2 small red onion, thinly sliced (optional)
• 2 tbsp fresh dill or parsley, chopped

 Creamy Dressing

• 1/2 cup plain Greek yogurt
• 1–2 tbsp mayonnaise (optional for extra creaminess)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard (optional)
• 1/2 tsp garlic powder (or 1 minced garlic clove)
• Salt & black pepper, to taste

 Instructions

1. If shrimp are not cooked, boil them for 2–3 minutes until pink, then cool them down.
2. Slice cucumbers, tomatoes, and onions, then place everything in a large bowl.
3. In a separate bowl, whisk together Greek yogurt, mayo, lemon juice, olive oil, mustard, garlic, salt, and pepper until smooth.
4. Add shrimp and vegetables to the dressing and toss gently until fully coated.
5. Sprinkle with fresh dill or parsley.
6. Chill for 15–30 minutes before serving for best flavor.

 Tips

• Use English cucumber for extra crunch and less water.
• Chill it before serving — it tastes much fresher cold.
• You can make it keto-friendly by skipping tomatoes.