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A refreshing and creamy salad featuring tender cooked shrimp, crisp cucumbers, cherry tomatoes, avocado, and fresh herbs tossed in a zesty lemony dressing. Ideal as a light lunch, picnic treat, or elegant side dish.

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 lb (450 g) cooked shrimp, peeled and deveined
  • 2 large cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Dressing: 1/2 cup mayonnaise (or Greek yogurt for lighter option)
  • 1/4 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey
  • Salt and pepper, to taste

Instructions

  1. If using frozen shrimp, thaw completely and pat dry.
  2. If starting with raw shrimp, cook by boiling or sautéing until pink and opaque, then cool completely.
  3. Thinly slice the cucumbers and red onion.
  4. If cucumbers are watery, scoop out seeds or sprinkle slices with salt and let drain for 10 minutes, then pat dry.
  5. Halve the cherry tomatoes.
  6. Dice the avocado and toss with a little lemon juice to slow browning.
  7. Chop the fresh dill and parsley.
  8. Whisk together mayonnaise (or Greek yogurt), sour cream, lemon juice, Dijon mustard, minced garlic, and honey; season to taste with salt, pepper, and extra lemon if desired.
  9. In a large bowl, gently toss shrimp, cucumbers, tomatoes, avocado, red onion, dill, and parsley; season lightly with salt and pepper.
  10. Gradually pour dressing over salad and gently toss to coat, taking care not to mash the avocado.
  11. Chill the salad in the refrigerator for about 30 minutes to let flavors meld.
  12. Taste and adjust seasoning; optionally sprinkle with extra herbs or paprika before serving.

Notes

To keep salad from becoming watery, salt cucumbers and drain before use., Add dressing gradually to maintain texture and prevent avocado from mashing., For best freshness, add delicate herbs and avocado just before serving., Use Persian or English cucumbers for firmer texture and less moisture., Store leftovers in airtight container in fridge up to 2 days; store dressing separately to prevent sogginess., Avoid freezing salad due to texture changes in cucumbers and avocado., Prep components ahead but combine just before serving for best texture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (if cooking raw shrimp)
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: about 1 to 1 1/2 cups per serving
  • Calories: Approx. 250-300 calories per serving
  • Fat: Approx. 18g per serving
  • Carbohydrates: Approx. 8g per serving
  • Protein: Approx. 20g per serving