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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.

Try this fresh appetizer option for yourself, and let us know what you think! Share your photos on Facebook and Instagram using the hashtag #ALMbites.

For more gluten-free recipes and appetizer ideas, visit