Finely dice the cucumber and avocado and thinly slice the onion. Add to a serving bowl along with the cooked shrimp. Toss to combine.
Finely chop the dill and add to a mixing bowl with the yogurt, lemon juice, mayonnaise, salt and pepper. Whisk together until smooth.
Spoon the dressing over the shrimp and vegetables and stir well, coating the salad in the yogurt. Refrigerate until ready to serve.
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