Cucumber Shrimp Salad Chilled (Print Version)

# Ingredients:

→ Main Ingredients

01 - 900 g cooked shrimp, chilled, peeled and tails removed
02 - 300 g Persian cucumbers, sliced 0.5 to 1 cm thick

→ Dressing

03 - 120 ml mayonnaise
04 - 60 ml sour cream
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons freshly squeezed lemon juice
07 - 15 g fresh dill or chives, finely chopped
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Optional Additions

10 - Diced celery, to taste
11 - Chopped red onion, to taste

# Instructions:

01 - Place chilled shrimp and sliced cucumbers into a large mixing bowl.
02 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until smooth.
03 - Pour the dressing over the shrimp and cucumbers and gently mix to coat evenly.
04 - Add salt and freshly ground black pepper to taste. Fold in celery or red onion if desired.
05 - Serve immediately, or chill in the refrigerator until ready to serve. Keep the salad cold at all times.

# Notes:

01 - Best enjoyed within 3 days when stored in an airtight container and kept cold.
02 - If transporting, use ice or ice packs and keep the salad chilled until serving. Discard after one hour at room temperature.

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