Shrimp Salad with Dill
Light, creamy and delicious - this Shrimp Salad will be your go to this summer. It's fast enough for everyday and beautiful enough for any party or picnic.
Servings 4 people
Ingredients
- 1 pound cooked shrimp peeled
- 1 small cucumber
- 2 tablespoons Good mayonnaise
- 2 tablespoons non fat Greek yogurt
- 1 tablespoon champagne vinegar or white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fresh dill or dried dill
- 2 cups mixed greens
- 1 tablespoon balsamic vinegar
- 1 teaspoon extra virgin olive oil
- 1 pinch kosher salt
Instructions
- Rinse and drain the shrimp
- Peel and chop the cucumber into small pieces
- Remove the tails and chop the shrimp. Place it in a bowl and add the cucumber pieces
- Mix the mayonnaise, Greek yogurt, salt, pepper, Champagne vinegar and dill in a small bowl - I like both Hellmann's Mayonnaise and the Kirkland Greek Yogurt from Costco
- Mix it all together and let sit for a few minutes. Taste and adjust the seasonings
- Add the dressing to the shrimp and cucumbers
- Give it a little stir and refrigerate for at least 15 minutes and up to overnight
- Grab your greens - these lovelies are from the pots I planted this summer - can't get fresher than that!
- Rinse and dry the greens - I usually just use paper towels so i don't bruise the delicate greens
- Serve the shrimp salad alongside the greens. Drizzle the greens with the balsamic vinegar, olive oil and sprinkle of kosher salt. Enjoy!
