Servings: 4 servings
Calories: 250kcal
Equipment
- Pot
- Medium bowl
- spatula
Ingredients
For the Salad
- 1 pound Shrimp, peeled and deveined for a succulent bite
- 1 large Cucumber, diced to add a refreshing crunch
For the Dressing
- 1 cup Greek yogurt creamy base that provides protein and tang
- 1/4 cup Mayonnaise adds richness and depth
- 2 tablespoons Lemon juice brings brightness
- 2 tablespoons Dill, freshly chopped for a fragrant touch
- to taste Salt to enhance flavors
- to taste Pepper to enhance flavors
Instructions
Steps to Make
- Boil Shrimp: Bring a pot of salted water to a boil, then add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Drain and let them cool completely.
- Prepare Dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, dill, salt, and pepper. Whisk well until smooth and creamy.
- Mix Salad Ingredients: Once the shrimp are cooled, add them along with the diced cucumbers to the dressing mixture.
- Toss Gently: Gently toss the shrimp and cucumbers in the dressing until everything is nicely coated.
- Chill Salad: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
Notes
For extra flavor, consider using freshly squeezed lemon juice. Stir before serving, as dressing may separate during storage.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 10g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 150mg | Sodium: 400mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg
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