Creamy Shrimp & Cucumber Salad

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Creamy Shrimp & Cucumber SaladIngredients:250 g (about 1/2 lb) cooked shrimp, peeled & deveined1 large cucumber (English or Persian), thinly sliced or cubed1 small red onion (optional), thinly sliced2 tbsp mayonnaise (or Greek yogurt for a lighter version)2 tbsp sour cream1 tsp Dijon mustard (optional, for a little tang)1 tbsp lemon juice (freshly squeezed)1–2 tbsp fresh dill, chopped (or parsley)Salt & black pepper, to taste—Instructions:1. Prepare shrimpIf using frozen shrimp, thaw, drain, and pat dry.If fresh, boil for 2–3 minutes until pink and opaque, then cool.2. Prep vegetablesSlice cucumber into thin rounds or half-moons.Slice onion thinly (optional).3. Make dressingIn a large bowl, whisk together mayonnaise, sour cream, lemon juice, mustard, dill, salt, and pepper until smooth.4. CombineAdd shrimp, cucumber, and onion to the bowl. Toss gently until everything is well coated.5. Chill & ServeRefrigerate for at least 20 minutes before serving for the best flavor.

—✅ Serving ideas:As a light main dish with crusty bread.As a side with grilled fish or chicken.Stuffed into lettuce wraps for a refreshing low-carb meal.

Enjoy!