Cold Nordic Shrimp Salad
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Cold Nordic Shrimp Salad
Ingredients
Salad
- 400 g 14 oz cooked wild-caught nordic shrimp
- 4 hard-boiled eggs, sliced
- 1 cup sliced hearts of palm
- 3-4 canned artichoke hearts, cut into chunks
- 2 ripe tomatoes seeded and diced
- 1/2 cucumber diced
- 1/4 cup walnuts chopped
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives
- 1/2 cup fresh parsley chopped
Vinaigrette
- 1/4 cup paleo mayo
- The juice of 1 lemon
- 1 garlic clove
- 2 tbsp Balsamic vinegar
- 2 tbsp Dijon mustard
- 1/2 tsp black pepper
- 1/2 tsp Himalayan salt
- 1 tbsp dried oregano
- 1 tbsp sumac
- 1 tsp dried chili flakes
- 1 tsp date paste
Instructions
4 steps
- 1
Rinse the shrimp under cold water, drain and pat them dry. Add them to a large mixing bowl, along with the sliced hard-boiled eggs, hearts of palm, artichoke hearts, tomatoes, cucumbers, walnuts, olives and parsley.
- 2
In a small food processor, add all the ingredients of the vinaigrette and process until smooth. You could also do this with a stick blender.
- 3
Pour the vinaigrette over the salad and mix delicately until all the ingredients are well combined.
- 4
This salad can be served immediately or made a couple of hours in advance. It will keep in the fridge for up to 24 hours.
Progress
0 / 4 steps
