A delightful and easy-to-make salad combining shrimp and fresh vegetables in a creamy dressing.
Combine all the vegetables in a large mixing bowl.
Ensure the vegetables are evenly chopped for a consistent texture.
Add the cooked shrimp to the bowl with the vegetables.
Make sure the shrimp is well-drained to avoid excess moisture in the salad.
In a separate small bowl, mix the mayonnaise and mustard until smooth.
Taste the dressing and adjust the mustard to your preference for tanginess.
Pour the dressing over the shrimp and vegetables, and gently toss to coat evenly.
Mix gently to avoid breaking the shrimp or crushing the vegetables.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad in individual bowls or on a platter, garnished with fresh herbs if desired.
Add a sprinkle of fresh parsley or dill for a burst of color and flavor.
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