This shrimp salad is a delightful combination of fresh, crisp vegetables and succulent shrimp, all brought together with a creamy and tangy dressing. Whether you’re looking for a sophisticated appetizer or a light and refreshing meal, this salad fits the bill perfectly. With its vibrant flavors and easy preparation, it’s sure to impress at any gathering or serve as a satisfying solo dish.
Let’s dive into making this scrumptious salad!
Ingredients:
1 pound cooked shrimp, peeled and deveined
2 large cucumbers, thinly sliced
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup fresh dill, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Prepare Vegetables:
Slice Cucumbers and Onion
Thinly slice the cucumbers and red onion
Halve Cherry Tomatoes
Cut the cherry tomatoes in half
Slice Cucumbers and Onion
Thinly slice the cucumbers and red onion
Halve Cherry Tomatoes
Cut the cherry tomatoes in half
Combine Salad Ingredients
3. Mix Together:
In a large bowl, combine cooked shrimp, sliced cucumbers, red onion, cherry tomatoes, and chopped dill.
Make the Dressing:
4. Whisk Dressing
In a small bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
Mix Salad and Dressing:
5. Combine:
Pour the dressing over the shrimp and vegetable mixture.
Pour the dressing over the shrimp and vegetable mixture.
Gently toss to combine until all ingredients are evenly coated with the dressing.
Chill and Serve
6. Refrigerate:
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serve:
Serve chilled, garnished with additional chopped dill or parsley if desired.
