Springtime always gets me excited for salads and I make them throughout the spring and summer. One of my favorites is a shrimp salad that I enjoy on croissants or on a bed of lettuce. It’s a simple recipe that doesn't take a lot of time and it's easy to make for one or two people or for a large crowd. See the recipe below.
The nice thing about this recipe is that by using a different acid in the dressing such as lemon juice or apple cider vinegar, you change the flavor of the dish. I typically use lemon juice, but in this version, I used a white wine vinegar instead. You can also eliminate the dill if you don't like it and use celery seed instead. That’s the fun of this recipe. You can play with the herbs and seasonings to make it your own.
Shrimp Salad – serves 1-2
1 cup small fresh shrimp
2 T avocado oil mayo
1 T chardonnay white wine vinegar
½ T of fresh chopped dill
Remove shell from shrimp and boil them in water with a bit of salt for about 3 minutes or until you see that have all turned pink.
While shrimp are cooking, whisk together the mayo and vinegar in a bowl until smooth. Then, add dill and salt to taste mixing to combine. When shrimp is done cooking, let it cool a bit and then add to the bowl and coat with the dressing. Serve as a sandwich on a croissant perhaps or serve over lettuce for a nice low carb salad.
I could honestly eat this entire salad in one sitting, but it can be served to two people. If you do happen to have leftovers, it’ll be delicious as lunch the next day!