Shrimp & cauliflower salad
This Shrimp & Cauliflower Salad features tender shrimp, crunchy cauliflower, and fresh cucumbers, all tossed in a zesty lemon dressing. It's a light and nutritious dish perfect for any meal.
Cook time 15 min
Prep time 20 min
Ingredients:
16 oz shrimps1 tbsp olive oil
1 dash salt
1 dash black pepper
1 cauliflower
2 cucumbers
1/4 cup olive oil
1/4 cup lemon juice
4 tsp lemon zest
Elevate your meal with this delicious and healthy Shrimp & Cauliflower Salad. This dish is not only packed with flavor but also brimming with nutrients that are perfect for a light, refreshing lunch or dinner option. Follow these easy steps to bring this vibrant salad to life, combining succulent shrimp, crunchy cauliflower, and crisp cucumbers, dressed with a zesty lemon vinaigrette.
Instructions:
- In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, a dash of salt, and a dash of black pepper until evenly coated.
- Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp.
- Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the skillet and set aside to cool.
- While the shrimp are cooling, bring a pot of water to boil.
- Add the cauliflower florets and blanch them for about 3-4 minutes until tender but still crisp.
- Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, and 4 teaspoons of lemon zest until well combined.
4. Assemble the Salad:
- In a large salad bowl, combine the cooked shrimp, blanched cauliflower, and diced cucumbers.
- Drizzle the lemon dressing over the salad and toss gently to ensure all ingredients are well coated.
- Serve immediately or refrigerate for about 15 minutes to allow the flavors to meld. Enjoy your refreshing Shrimp & Cauliflower Salad!
Enjoy your Shrimp & Cauliflower Salad—a delightful blend of textures and flavors that is sure to please your taste buds. This nutritious dish is perfect for any occasion, from a quick weekday lunch to a special dinner. Enjoy your fresh, homemade creation!
Shrimp & cauliflower salad FAQ:
Cook the shrimp for about 2-3 minutes on each side over medium-high heat until they turn pink and are fully cooked.
Yes, you can use frozen shrimp. Thaw them completely in the refrigerator or under cold water before cooking.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It's best to keep the dressing separate until serving to maintain crispness.
Yes, you can substitute cauliflower with broccoli or asparagus for a similar texture. However, cooking times may vary, so adjust accordingly.
To reduce calories, you can decrease the amount of olive oil in the dressing or use a low-calorie dressing. You could also increase the proportion of vegetables.
Tips:
- Ensure that the shrimps are deveined and peeled before cooking for the best texture and flavor.
- Don’t overcook the shrimp; they only need a couple of minutes on each side until they turn pink and opaque.
- Chop the cauliflower finely to ensure it mixes well with the other vegetables and absorbs more of the dressing.
- For extra crunch and flavor, you can lightly toast the cauliflower in a pan before adding it to the salad.
- Feel free to add some fresh herbs like parsley or dill for an extra burst of flavor.
- Adjust the lemon juice and zest to your taste preference for a more or less tangy dressing.
- Serve this salad chilled for a refreshing experience, especially on a hot day.
Nutrition per serving
6 ServingsCalories 77kcal
Protein 12g
Carbohydrates 6g
Fiber 1.18g
Sugar 1.98g
Fat 12g
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