06/05/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
Refreshing Summer Salad Recipes😊
(1) Creamy Cucumber Shrimp Salad
Ingredients
* 1 lb shrimp, cooked and peeled
* 2 cucumbers, sliced (2 cups)
* 1/4 cup red onion, thinly sliced
* 1/2 cup Greek yogurt
* 2 tbsp mayonnaise
* 1 tbsp lemon juice
* 1 tsp Dijon mustard
* 1 tbsp dill, chopped
* Salt and pepper to taste
Instructions
1. Prepare the Dressing: In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and chopped dill. Mix well until the dressing is smooth and well-blended.
2. Assemble the Salad: Add the cooked shrimp, sliced cucumbers, and thinly sliced red onion to the bowl with the dressing. Gently toss the ingredients together until the shrimp and vegetables are well-coated with the creamy dressing.
3. Season to Taste: Season the salad with salt and pepper to taste. (follow the great savor ph2.0 for more)Adjust the seasoning according to your preference.
4. Chill and Serve: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
(2) Hawaiian Chicken Salad
Ingredients
* 2 cups cooked chicken breast shredded
* 1/2 cup pineapple chunks fresh or canned, drained
* 1/2 cup celery finely chopped
* 1/4 cup red onion finely chopped
* 1/2 cup gluten-free mayo
* 1 tablespoon lime juice
* Salt and pepper to taste
* Chopped green onions or cilantrofor garnish
Instructions
1. In a large bowl, combine chicken, pineapple, celery, and red onion.
2. In a separate bowl, whisk together mayo, lime juice, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir until well combined.
4. Garnish with green onions or cilantro.
5. Chill for 30 minutes before serving for best flavor.
(3) Creamy Cucumber Salad
Ingredients
* 1/2 cup whole milk Greek yogurt
* 1 clove garlic, minced
* 1 tablespoon lemon juice
* 1 tablespoon red wine vinegar
* 2 tablespoons fresh dill
* 1/4 teaspoon salt (plus more to taste)
* 1/4 teaspoon black pepper (plus more to taste)
* 1 large cucumber, thinly sliced into rounds
* 1/3 cup thinly sliced red onion
Instructions
1. To a mixing bowl, add the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, salt, and pepper. Whisk together until well combined.
2. Add the thinly sliced cucumber and red onion to the dressing. (follow the great savor ph2.0 for more) Toss gently until well combined and the cucumbers are coated
3. Taste the salad and season to taste.
(4) Kani Salad [Japanese Crab Salad]
Ingredients
Salad
* 500 g crab stick, defrosted
* 1 carrot, medium
* 1 mango, medium
* 1 cucumber, medium
* salt, to taste
* pepper, to taste
Salad Dressing
* ½ cup mayonnaise, Kewpie
* 2 tsp sriracha
* ½ lemon, juiced
Instructions
Salad
1. Defrost the crab sticks and remove the wrappers. With your fingers, gently pry the strands of crab apart.
2. Peel the carrot and mango and julienne to the same length and thickness.
3. Julienne the cucumber with the skin on to the same length and thickness as the carrot and mango. (follow the great savor ph2.0 for more) Do not include the seeds, as the salad will get soggy.
Salad Dressing
1. In a small mixing bowl, add the Kewpie mayonnaise, sriracha sauce and the juice of ½ a lemon.
2. Mix until well combined.
Assembly
1. In a mixing bowl, add all the ingredients together.
2. Add salt and pepper to taste.
3. Serve.
