Cucumber and Shrimp Salad

If it’s a light and fresh appetizer you’ve been searching for, then look no further. These dainty cucumber slices topped with flavorful shrimp salad are a delightful spring treat that’s also gluten-free!


  • ¾ pound cooked shrimp, peeled and chopped
  • 1 celery stalk, chopped
  • 1 tablespoon red onion, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Greek yogurt
  • Salt and pepper
  • 30 thin cucumber slices
  • Parsley, chopped (optional)


  1. In a large bowl, combine the chopped shrimp, celery, onion, mayonnaise, Greek yogurt, and salt and pepper.
  2. Place the cucumber slices evenly on a platter, season with a pinch of salt, and then top each slice with a tablespoon of the salad.
  3. Sprinkle parsley for garnish, if desired.

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