Bay Shrimp and Veggie Salad

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Quick and easy, this salad makes a ton of food that tastes great the next day. If it lasts that long.

BayShrimpAndVeggieSaladIngredients (Salad)

  • 2 cups wild bay shrimp, rinsed & drained (from US Wellness Meats)
  • 1 cup diced cucumber
  • 1 cup diced celery
  • 1 cup diced radishes
  • 1 cup diced roma tomatoes
  • 1 cup sliced black olives
  • 1/2 cup finely chopped red onion
  • 1/4 tsp granulated garlic
  • Freshly ground pepper to taste

Ingredients (Dressing)

  • 4 TBSP olive oil
  • 4 TBSP apple cider vinegar
  • 1 small shallot, finely chopped
  • 1 tsp dijon mustard
  • 1 tsp italian seasoning
  • 1 tsp granulated onion
  • 1/2 tsp sea salt
  • Freshly ground pepper

Process

  1. In a large bowl, gently combine all salad ingredients.  Set aside.
  2. In a jar with a tight-fitting lid, combine all dressing ingredients.  Shake well.  Drizzle over salad, toss to combine.  Serve immediately or refrigerate until ready to serve.

Options

  • Use diced chicken instead of shrimp.
  • Try adding other veggies you love like chopped broccoli or carrots.
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