Wash the cucumbers and slice them thinly. Dice the red onion and halve the cherry tomatoes, adding all the prepared veggies to a large salad bowl. Peel and dice the avocado and fold it gently into the mix.

Incorporate the cooked shrimp into the bowl with the vegetables. Sprinkle fresh dill and parsley, then season generously with salt and pepper. Toss gently without mashing the avocado.

Whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, and honey until smooth. Adjust seasoning with salt and pepper.

Pour the creamy dressing over the salad mixture and mix gently to coat the ingredients evenly without over-mixing.

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

Garnish with fresh herbs or a squeeze of lemon juice before serving. Serve chilled.