This cauliflower shrimp salad recipe is a light and refreshing dish that combines the goodness of cauliflower and shrimp with a tangy dressing. It's a perfect choice for a summer lunch or as a side dish for a main meal. Packed with vitamins, minerals, and protein, this salad is not only delicious but also a healthy option. The combination of crisp cauliflower, tender shrimp, and a zesty dressing makes this salad a delightful treat for your taste buds. Try this recipe today and enjoy a burst of flavors in every bite!
Ingredients
- 1 small head of cauliflower, cut into florets
- 1 pound of shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- In a large pot of salted boiling water, blanch the cauliflower florets for 2-3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
- In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the blanched cauliflower florets, cooked shrimp, cherry tomatoes, red onion, and parsley. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Serve the cauliflower shrimp salad chilled or at room temperature. Enjoy!
