With tender shrimp, crunch vegetables and a refreshing dill sauce, this classic shrimp salad recipe is simple to make and dairy free. This versatile salad can be served on it’s on, as a sandwich or even as an appetizer.
- 1 pound small cooked shrimp (chilled)
- 1/2 cucumber (seeded and chopped)
- 1/2 red bell pepper (chopped)
- 2 green onions (thinly sliced)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- Salt & pepper to taste
In a large bowl, combine all ingredients and stir until mayonnaise is evenly coating the salad.
Chill for 30 minutes before serving.
Calories: 203kcal Carbohydrates: 2g Protein: 23g Fat: 11g Trans Fat: 0.03g Cholesterol: 188mg Sodium: 385mg Fiber: 1g Sugar: 1g Vitamin C: 22mg