Shrimp and Cucumber Salad (Carolyn)

Shrimp and Cucumber Salad

This refreshing shrimp and cucumber salad is a cool, creamy dish perfect for summer meals or easy lunches. Quick to make and full of simple, healthy ingredients, it's a classic dish you can feel good about.1 large (280 g) cucumber

Ingredients: 

• 1 lb (453.59 g) cooked shrimp
• 2 green onions, chopped
• 1/4 cup (11.75 g) fresh dill, chopped
• 2 cloves garlic, minced
• 1/4 cup (56 g) mayonnaise
• 2 tbsp (30.43 g) lemon juice
• 1 tbsp (15.22 g) Dijon mustard
• Salt and pepper to taste

Instructions: 

• Cut the cucumber lengthwise into quarters, then cut into 1/4 inch pieces. Place in a large bowl.
• Remove the tails from the shrimp and chop them into bite-sized pieces. Add to the cucumber and toss to combine.
• Add the green onion, dill, garlic, mayonnaise, lemon juice, and mustard and stir until everything is well coated.
• Season to taste with salt and pepper.

Notes:

• Store any leftovers in the fridge for up to 4 days. 

Macros:

• Serving: 1serving = 1/4 of recipe | Calories: 209kcal | Carbohydrates: 4.7g | Protein: 23.8g | Fat: 10.6g | Saturated Fat: 1.8g | Fiber: 0.8g
• Source: https://alldayidreamaboutfood.com/shrimp-and-cucumber-salad/#recipe