Creamy Cucumber Shrimp Salad

Here’s a fresh, creamy Cucumber Shrimp Salad 🥒🍤
It’s light, cool, and perfect for lunch or as a side.

Ingredients

• 1 lb cooked shrimp, peeled, deveined, and chopped

• 2 large cucumbers, sliced or diced

• ¼ cup red onion, very thinly sliced (optional)

• ½ cup plain Greek yogurt or mayonnaise

• 1–2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp Dijon mustard (optional)

• Salt and pepper, to taste

• 1–2 tbsp fresh dill or parsley, chopped

Instructions

1. Prep the shrimp
   If shrimp aren’t cooked yet, boil or sauté them briefly until pink, then let cool.

2. Mix the dressing
   In a bowl, whisk together yogurt (or mayo), lemon juice, olive oil, mustard, salt, and pepper.

3. Combine
   Add shrimp, cucumbers, and red onion to the bowl. Gently toss until coated.

4. Finish
   Stir in fresh herbs. Taste and adjust seasoning.

5. Chill & serve
   Refrigerate for 15–30 minutes for best flavor.

Serving Ideas

• Serve on lettuce leaves or spinach

• Spoon into pita bread or wraps

• Enjoy with crackers or toasted bread

Tips

• For extra crunch, add celery or radishes

• For a lighter version, use all Greek yogurt

• For extra flavor, add a pinch of garlic powder

If you’d like, I can make a no-mayo version, a meal-prep version, or turn this into a wrap or sandwich