Simple Cold Shrimp Salad
5 min·American
Simple Cold Shrimp Salad
Ingredients
Salad
- 12 oz cooked shrimp* ((size 20-40))
- 1 14 oz can hearts of palm (sliced)
- 1 14 oz can baby corns (in chunks)
- 1 pint cherry tomatoes (cut in half)
- 1 large ripe avocado (diced)
- 1/2 cup sliced black olives
- 1/2 cup fresh parsley (chopped)
Vinaigrette
- 3 tbsp extra-virgin olive oil
- the juice of 1 large lemon ((about 4 tbsp))
- 1 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp sambal oelek
- 1 tsp chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
4 steps
- 1
Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
- 2
In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
- 3
Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
- 4
Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
437cal
Protein
23.0g
Carbs
38.0g
Fat
22.0g
Fiber
7.0g
Sugar
16.0g
Sodium
1115mg
Saturated Fat
3.0g
