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In a large bowl, combine the shrimp, sliced cucumbers, cherry tomatoes, red onion, and fresh dill.
In a small bowl, whisk together the yogurt, mayonnaise (if using), lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and gently toss to coat everything evenly.
Cover and chill for at least 15–20 minutes before serving to allow the flavors to blend.
Serving and storage tips:
Serve cold as a main dish or a side salad.
Pairs well with crusty bread or on a bed of lettuce.
Store in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again.
Not recommended for freezing due to the creamy dressing.
Variations:
Add sliced avocado for extra richness.
Mix in cooked pasta for a heartier pasta salad version.
Replace shrimp with cooked chicken or tofu for a different protein source.
FAQ:
Can I use frozen shrimp?
Yes, just ensure they are fully thawed and patted dry before adding to the salad.
Can I make this salad in advance?
Yes, but it’s best consumed within 24 hours to maintain freshness and texture.
Is there a dairy-free option?
Use a plant-based yogurt and skip the mayo or replace it with a vegan version for a dairy-free alternative.
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