Simple Cold Shrimp Salad
Ingredients
The salad
-
12
oz
cooked shrimp
-
1
14 oz can
hearts of palm, sliced
-
1
14 oz can
baby corn, in chunks
-
1
pint
cherry tomatoes, cut in half
-
1
large
ripe avocado, diced
-
½
cup
sliced black olives
-
½
cup
fresh parsley, chopped
The vinaigrette
-
3
tbsp
extra-virgin olive oil
-
4
tbsp
lemon juice
-
1
tsp
balsamic vinegar
-
1
tsp
Dijon mustard
-
1
tsp
dried oregano
-
1
tsp
sambal oelek
-
1
tsp
chili flakes
-
½
tsp
garlic powder
-
½
tsp
black pepper
-
¼
tsp
salt
Instructions
- Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives, and fresh parsley in a large bowl.
- In a small container, whisk together the vinaigrette ingredients until well combined.
- Pour the vinaigrette over the salad and toss delicately until well mixed.
- Serve immediately or refrigerate for 1-2 hours to enhance the flavors.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts (estimated)
Servings
4
Calories
437
Total fat
22g
Total carbohydrates
38g
Total protein
23g
Sodium
1115mg
Cholesterol
214mg
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