Creamy Cucumber Shrimp Salad

1. Prepare the Shrimp: If using cooked shrimp, ensure that they are peeled, deveined, and cut into bite-sized pieces if large. If using uncooked shrimp, sauté them in a pan with a little olive oil or cook them in boiling water until they turn pink (about 2-3 minutes). Drain and set aside to cool.
2. Prepare the Vegetables: Slice the cucumber thinly and place it in a large mixing bowl. If you prefer, you can remove the seeds from the cucumber for a less watery salad. Add the thinly sliced red onion (if using) to the bowl.
3. Make the Creamy Dressing: In a separate small bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, dill, salt, and pepper. Whisk everything together until smooth and creamy. Adjust the seasoning to your taste.
4. Assemble the Salad: Add the cooked shrimp and creamy dressing to the bowl with cucumbers and onions. Gently toss everything together, ensuring the shrimp and veggies are evenly coated with the creamy dressing.
5. Serve: Garnish with fresh parsley and diced avocado (if using). You can serve this salad chilled or at room temperature.

Why This Salad Is a Great Choice:

• High in Protein: Shrimp is a great source of lean protein, which helps with muscle maintenance and keeps you feeling full longer.
• Low in Carbs: The salad is naturally low in carbs and perfect for those looking to maintain stable blood sugar levels.
• Healthy Fats: The Greek yogurt provides a creamy base without too much fat, and the optional avocado adds healthy monounsaturated fats.
• Hydrating: Cucumbers have a high water content, making this salad refreshing and hydrating.

This Creamy Cucumber Shrimp Salad is not only easy to make but also a great dish for warm weather or meal prepping. Enjoy it as a light lunch or pair it with a whole grain for a more filling meal!