Shrimp & Cauliflower Salad – Low Carb and Gluten Free
1 head of cauliflower
1 lb medium raw shrimp
1 Tbsp olive oil
3 Tbsp fresh dill, chopped
1/4 cup olive oil
1/4 cup fresh lemon juice
2 Tbsp grated lemon zest
Salt & Pepper to taste
Peel & clean your shrimp, removing the tails also.
Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree 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 – discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly.
While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 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. Pour in your olive oil and lemon juice and toss to coat.
Taste and then season with salt and pepper as desired.
This salad is relatively easy to make, it keeps well, and even gets better with a day or two in the fridge. It’s also hearty enough to eat as a complete lunch, so it’s perfect if you’re packing it for work or just a busy day on the go.