For a moment here, let’s completely disregard the tastiest ever Avocado Banana Chocolate Chip Muffin I devoured this morning, AFTER I already ate breakfast. Instead, let’s focus on this lovely, low-carb salad that I have been eating for my lunches this week.
Though I have modified the recipe a little, I wanted to find out where I got the original recipe from. I like to give credit where credit is due, so I did some investigating before posting. Thank you I Breathe I’m Hungry. Love the site, love the name, love this recipe!
Shrimp & Cauliflower Salad
1 head of cauliflower
1 lb medium raw shrimp
1 Tbsp olive oil
3 Tbsp fresh dill, chopped
¼ cup olive oil
¼ cup fresh lemon juice
2 Tbsp grated lemon zest
Salt & Pepper to taste
– Preheat oven to 350 degrees.
– Peel & clean your shrimp, remove the tails (or be like me and buy them already prepped). Pat dry.
– Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in oven for 8 – 10 minutes or until opaque. Don’t over cook them or they will be rubbery.
– Meanwhile, cut all of the florets off of the cauliflower. Chop the cauliflower (and stem if you choose) into small pieces. Add only the cauliflower to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be tender-crisp, not mushy.
– While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about ½ inch pieces.
– When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
– Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Whisk together the olive oil and lemon juice in a separate bowl. Pour in dressing and toss to coat.
– Taste, then season with salt and pepper as desired.
With a smaller head of cauliflower I used up most of the stem in the salad to bulk it up, plus I don’t like wasting.
I only had one cucumber on hand this time so I diced it into very small pieces.
The shrimp I left whole because once cooked they were perfect bite-sized pieces.
The instructions look like a lot, but it’s really easy to throw together. It’s also better the next day as it sits in all that lemony goodness. Mm, mm, mm! This salad is so fresh and filling, and will surely be your perfect go-to salad for summer! Let me know what you guys think in the comments. 🙂
Have a wonderful day!