Cucumber Shrimp Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 pound precooked medium shrimp, peeled, deveined, defrosted, and drained
02 -
2 cups cucumber, peeled and cut into bite-sized chunks
03 -
½ cup red onion, finely chopped
→ Creamy Dill Dressing
04 -
½ cup full-fat sour cream
05 -
2 tablespoons mayonnaise
06 -
1 tablespoon lemon juice
07 -
½ teaspoon dried dill weed
08 -
¼ teaspoon salt, plus extra to taste
09 -
¼ teaspoon black pepper, plus extra to taste
10 -
Fresh chives for topping, chopped
# Instructions:
01 -
Using a vegetable peeler, peel the cucumber and cut it into bite-sized chunks.
02 -
Mince the red onion and cut the shrimp into bite-sized pieces. Place the cucumber, shrimp, and red onion into a medium-sized mixing bowl.
03 -
In a separate small bowl, add sour cream, mayonnaise, lemon juice, dried dill weed, salt, and black pepper. Whisk until combined and creamy.
04 -
Using a rubber spatula, scrape the prepared dressing into the mixing bowl with the shrimp, cucumber, and red onion. Gently fold until all ingredients are evenly coated with the dressing.
05 -
Chop the fresh chives and sprinkle them on top. Serve immediately in the mixing bowl or portion onto individual plates or bowls.
06 -
Store leftovers in the refrigerator in a container with a tight-fitting lid for up to 4 days. Ensure the salad stays chilled for optimal taste and texture.
# Notes:
01 -
Do not leave the salad at room temperature for more than 1 hour when serving.