Shrimp and Vegetable Salad
Beautiful, summery vegetable salad with shrimp.
Servings: 8 servings
Ingredients
- 2 pounds medium cooked shrimp
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 pound cooked green beans, cut into 1-inch pieces
- 1 bunch celery, sliced 1/4-inch thick
- 1 bunch green onions, thinly sliced
- 1 medium green or red bell pepper, cut into 1/4-inch slices
- 1 medium hothouse cucumber, peeled, quartered, and sliced
- 1/2 pint pear tomatoes, halved
- 1 cup pitted black olives, halved
- 1 bunch chives, thinly sliced
- 1/2 cup fresh basil leaves, torn into small pieces
Instructions
- Place shrimp in a shallow bowl and set aside.
- Combine lemon juice, salt, pepper and mustard in a medium-mixing bowl and whisk to mix. Whisk in oil in a slow stream so that the dressing does not separate.
- Immediately pour half of the dressing on the shrimp. Fold the shrimp and dressing together with a rubber spatula to make sure they are evenly coated. Cover and refrigerate.
- Combine all remaining ingredients in a large mixing bowl and fold in the remaining dressing with a large rubber spatula. Cover and refrigerate.
- About half an hour before serving, add the shrimp to the vegetable salad and fold together with a rubber spatula. Taste for seasoning and add more salt, pepper or lemon juice as needed. Serve immediately.
Notes
- *If preparing this recipe as GLUTEN-FREE, just make sure you're using a brand of Dijon that is designated as GF.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 10g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1497mg | Potassium: 551mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1680IU | Vitamin C: 44.6mg | Calcium: 233mg | Iron: 3.7mg