Ingredients:
For the Salad:
- 8 oz cooked and chilled shrimp, peeled and deveined
- 8 oz cooked and chilled imitation crab or cooked crab meat
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 avocado, diced (optional)
For the Dressing:
- 2 tablespoons light mayonnaise
- 2 tablespoons non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions:
- Prepare Seafood:
- Cook the shrimp and imitation crab or crab meat if not already cooked. Chill in the refrigerator.
- Assemble Salad:
- In a large bowl, combine the chilled shrimp, crab, cherry tomatoes, cucumber, red onion, and fresh parsley. Add diced avocado if using.
- Prepare Dressing:
- In a small bowl, whisk together light mayonnaise, non-fat Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- Combine and Toss:
- Pour the dressing over the seafood and vegetables. Gently toss until everything is evenly coated.
- Garnish:
- Garnish the seafood salad with fresh dill if desired.
- Chill and Serve:
- Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
