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Creamy Cucumber Shrimp Salad

Ingredients:

• 1 lb (450 g) cooked shrimp, peeled and deveined

• 2 large cucumbers, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced (optional)

• 2 tbsp fresh dill or parsley, chopped

Dressing:

• ½ cup plain Greek yogurt (low-fat, unsweetened)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• ½ tsp garlic powder

• Salt and black pepper, to taste

Preparation:

1. In a large bowl, combine shrimp, cucumbers, cherry tomatoes, and onion.

2. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.

3. Pour dressing over the shrimp and vegetables. Toss gently until evenly coated.

4. Sprinkle with fresh dill or parsley before serving.

5. Chill in the refrigerator for 15–20 minutes before serving for best flavor.

Low-carb, high-protein, and refreshing—perfect for diabetics and weight management.