Nutrition balance score
Good
Glycemic Index
30
Low
Nutrition per serving
Calories1641.4 kcal (82%)
Total Fat113.4 g (162%)
Carbs51.3 g (20%)
Sugars23.8 g (26%)
Protein118 g (236%)
Sodium2025.7 mg (101%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
450gshrimp
cooked, peeled and deveined
2cucumbers
large, thinly sliced
1 cupcherry tomatoes
halved
0.5red onion
thinly sliced
1avocado
diced
2 tablespoonsfresh dill
chopped
2 tablespoonsfresh parsley
chopped
salt
to taste
pepper
to taste
½ cupmayonnaise
¼ cupsour cream
2 tablespoonslemon juice
1 tablespoondijon mustard
1garlic clove
minced
1 teaspoonhoney
Instructions
Step 1
Prepare the Vegetables: Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes and dice the avocado. Place all vegetables in a large salad bowl.
Step 2
Add the Shrimp: Add the cooked shrimp to the bowl with the vegetables. Sprinkle the chopped fresh dill and parsley over the top. Season with salt and pepper to taste. Gently toss to combine all ingredients.
Step 3
Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Season with salt and pepper to taste.
Step 4
Combine and Serve: Pour the creamy dressing over the salad and toss gently to ensure everything is evenly coated. Adjust seasoning if necessary.
Step 5
Chill and Garnish: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional fresh herbs if desired.
Step 6
For Extra Flavor: Add a squeeze of fresh lemon juice or a sprinkle of paprika on top for an extra zing.
Step 7
Make It Vegan: Substitute mayonnaise and sour cream with vegan alternatives to make this salad plant-based.
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