Wash the cucumbers under cool running water, then slice them into thin rounds for the perfect crunch.

Halve the cherry tomatoes and dice the avocado. Finely chop the red onion to enhance flavor without overpowering the dish. Place all these vibrant vegetables in a large salad bowl.

Gently add the cooked shrimp to the bowl, then sprinkle in the chopped fresh dill and parsley.

Season the mixture with salt and pepper, then gently toss everything together.

In a separate mixing bowl, whisk together the mayonnaise and sour cream until smooth. Add the lemon juice, Dijon mustard, minced garlic, and honey, then whisk until combined.

Pour the creamy dressing over the salad mixture, tossing gently to coat the ingredients.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.

Just before serving, garnish with fresh herbs or a squeeze of lemon.

For extra flavor, consider adding a sprinkle of paprika right before serving.