Ingredients
Equipment
Method
- In a large mixing bowl, combine the shrimp, thinly sliced cucumbers, and halved cherry tomatoes.
- In a separate bowl, whisk together the yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the shrimp and vegetable mixture, and gently toss until evenly coated.
- Chill the salad for 10-15 minutes before serving to let the flavors meld.
- Serve garnished with freshly chopped dill or parsley.
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
Notes
For extra creaminess, use Greek yogurt instead of plain yogurt.
You can substitute shrimp with cooked chicken or tofu for a different protein option.
To add flavor, consider a teaspoon of honey in the dressing. It balances the tanginess beautifully.
Store leftovers in an airtight container in the fridge for up to two days. The salad is best enjoyed fresh, but if you must store it, keep the dressing separate until serving to maintain the crispness of the veggies.
Don’t hesitate to get creative with additions like diced bell peppers, avocado, or radishes!
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