This quick and creamy salad combines tender shrimp, crisp cucumber, crunchy vegetables, and a flavorful dill dressing. It’s refreshing, easy to prepare, and makes a delicious light lunch or side dish.
Ingredients
- 1 lb (450 g) cooked shrimp, peeled and chopped
- 1 large cucumber, diced
- 2 medium carrots, finely diced
- ½ small onion, finely chopped
- 2 celery stalks, diced
- ½ cup plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Extra dill for garnish
Step-by-Step Instructions
- Prepare the shrimp
If using cooked shrimp, remove the shells and tails. Pat them dry with paper towels, then chop into bite-sized pieces. - Prepare the vegetables
Dice the cucumber, carrots, celery, and onion into small pieces. For a less watery salad, pat the cucumber dry after cutting. - Make the creamy dressing
In a large bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, garlic powder, dill, salt, and black pepper. - Combine everything
Add the chopped shrimp and vegetables to the bowl with the dressing. - Mix gently
Fold everything together carefully until the shrimp and vegetables are evenly coated. - Chill the salad
Cover and refrigerate for at least 30 minutes. This gives the flavors time to blend. - Taste and adjust
Before serving, taste the salad and add more lemon juice, dill, salt, or pepper if desired. - Garnish and serve
Transfer to a serving bowl and garnish with fresh dill and parsley.
Tip: For the best texture, keep the cucumber chilled and add it shortly before serving if you’re preparing the salad several hours in advance.
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