Shrimp & cauliflower salad
Enjoy a vibrant, refreshing Shrimp & Cauliflower Salad featuring succulent shrimps, crisp cucumbers, and tender cauliflower tossed in a zesty lemon-olive oil dressing. Perfect for a healthy lunch or light dinner. Ready in minutes!
- 13 Apr 2025
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 77kcal | 4% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.18g | 3% |
| Sugar 1.98g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.85g | 6% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 88mg | 15% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 1.63mg | 10% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.84ug | 35% |
| Vitamin C 27mg | 30% |
| Vitamin E 1.06mg | 7% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 0.50mg | 5% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 310mg | 9% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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