Plump shrimp, cool cucumber, and buttery avocado tossed in a light, herby cream dressing — this salad tastes like summer in a bowl. It’s fresh, protein-packed, and comes together in about 20 minutes, making it a perfect light lunch or an elegant starter for dinner guests.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 English cucumber, halved and sliced
- 2 ripe avocados, diced
- 1/3 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Lemon wedges, to serve
Instructions
- Cook the shrimp: Heat the olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper and sear 2 minutes per side, until pink and just cooked through. Transfer to a plate and let cool completely.
- Make the dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic, dill, and parsley. Season with salt and pepper.
- Assemble: Add the cooled shrimp, cucumber, and avocado to the bowl with the dressing. Toss gently — just enough to coat, so the avocado keeps its shape.
- Chill and serve: Refrigerate 15–20 minutes to let the flavors meld. Taste and adjust lemon and salt, then serve cold with lemon wedges.
Pro tip: Cook and cool the shrimp fully before tossing with the dressing — warm shrimp will melt the dressing and turn the avocado mushy.
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Estimated nutrition per serving: ~290 calories, 24 g protein, 10 g carbs, 17 g fat.
