This light and refreshing salad blends succulent shrimp with crisp cucumber chunks, all enveloped in a creamy, herbaceous dressing. It’s a perfect dish for warm days, providing a balance of protein, crunch, and tangy creaminess. Ideal for a quick lunch or as a side dish!
Ingredients:
- 1 pound cooked shrimp, peeled and deveined
- 2 large cucumbers, sliced into chunks
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Place the cooked shrimp and cucumber pieces into a large mixing bowl.
- In a separate bowl, whisk together sour cream, fresh dill, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the shrimp and cucumber, tossing gently to coat everything evenly.
- Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve cold and enjoy your refreshing salad!