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In a bowl, combine the cooked shrimp, cucumber, avocado, red onion, and mixed greens.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
Pour the creamy sauce over the salad and toss gently to coat.
Drizzle the olive oil and lemon juice on top and season with salt and pepper to taste.
Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips
Serve the salad chilled for the best flavor.
If you want to prepare it in advance, keep the salad and sauce separate until ready to serve.
Store leftovers in an airtight container in the fridge for up to 1 day.
Variations
Add boiled eggs for extra protein.
Swap shrimp with crab meat or grilled chicken.
Use Greek yogurt instead of sour cream for a lighter version of the sauce.
FAQ
Can I use frozen shrimp?
Yes, just make sure to thaw them properly before using them in the salad.
Can I use store-bought mayonnaise?
Absolutely, though homemade mayonnaise will provide a fresher taste.
How can I make the salad spicier?
Add some chili flakes or a dash of hot sauce to the creamy dressing for an extra kick!
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