This cool, creamy salad features tender shrimp, crunchy cucumber, red onion, and fresh dill tossed in a lemony Greek yogurt and mayo dressing. It’s light yet satisfying, perfect on its own, in lettuce wraps, or with pita bread.
Ingredients :
For the Salad:
1 lb (450g) cooked shrimp (small or medium, peeled and deveined)
1 large English cucumber, diced or thinly sliced
¼ cup thinly sliced red onion
1–2 tbsp chopped fresh dill
Optional: 1 stalk celery, finely diced
Optional: 1 avocado, diced (add just before serving)
For the Creamy Dressing:
¼ cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard (optional for extra tang)
1 small garlic clove, minced
Salt & pepper to taste
Optional: zest of ½ lemon
Directions :
1. Cook the shrimp (if raw):
Boil or saute in a pan with olive oil for 2–3 minutes per side until pink and cooked through. Let cool.
2. Make the dressing:
In a small bowl, whisk together yogurt, mayo, olive oil, lemon juice, Dijon, garlic, salt, pepper, and lemon zest until creamy.
3. Assemble the salad:
In a large mixing bowl, combine the shrimp, cucumber, red onion, dill, and any optional ingredients like celery.
4. Toss everything:
Pour the dressing over the salad and toss gently to coat everything evenly.
5. Chill (optional):
Refrigerate for 20–30 minutes for enhanced flavor and a refreshing bite.
6. Serve:
Enjoy chilled as-is, in lettuce cups, over greens, or in a wrap or pita.
Notes & Tips:
Cucumber Tip: For firmer cucumbers, lightly salt them and drain in a colander for 10 minutes, then pat dry.
Storage: Best enjoyed within 24 hours. If storing, keep avocado separate until serving.
Make it a Meal: Serve over quinoa, brown rice, or inside a warm pita for a heartier dish.
