Shrimp cauliflower salad fills my need to eat beautiful fresh tomatoes in the summer. This is a low carb version (lean and green) that highlights the tastes of shrimp and tomato.
You will need a large bowl and a sharp knife. I use my kitchen scale to weigh the ingredients.
Cook riced cauliflower following package instructions. Cool in refrigerator.
Tip: If you want to start with fresh cauliflower, use the shredder in your food processor to finely chop the florets. Cook for 5 minutes in the microwave in a covered dish.
In a bowl large enough to hold 4 or more cups, add the light mayonnaise with olive oil and lemon juice. Whisk together until blended.
Cut off the end of the sweet banana pepper, slice open and remove seeds. Cut pepper into ½ inch wide slices. Add to bowl. Add chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.)
Add cooled cooked cauliflower to bowl.
Add cooled cooked shrimp, with tails off.
Lightly toss salad.
Wash, quarter, and thinly slice tomatoes. Lay each tomato on a dinner plate so that the surface is covered with slices. Sprinkle with sea salt.
Mound ½ the salad on each plate. Serve with light Thousand Island dressing. Serves two.
To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse.
To cook fresh shrimp: Peel the shrimp. Pull off the vein on the back (you might need tweezers.) Bring 6 cups of water to a boil. Add 1 tablespoon Old Bay or 1 teaspoon Zatarain’s seafood boil spices (check package directions). Add the shrimp and simmer for 2 to 4 minutes or until the shrimp turn pink. Drain the shrimp, pull off the tails, and place in reclosable plastic storage bags. Place the bags of shrimp in a bowl of ice water to cool.
Shrimp cauliflower and tomato salad is a low carb cold salad. Heirloom tomatoes and Spanish olives add flavor. Lean and green included.
Ingredients
- ½ tsp sea salt
- 4 tsp lemon juice
- 14 oz. cooked shrimp, cleaned with tails off
- 2 small tomatoes or 1 large (6.34 oz.)
- 1 banana pepper (1.59 oz.)
- 1 tbsp. Reduced fat olive oil mayonnaise
- 2 tbsp light Thousand Island dressing
- 20 green Spanish olives stuffed with pimiento, chopped
- 10 oz. riced cauliflower, cooked and cooled (about 1 1/2 cups)
Instructions
- Cook riced cauliflower following package instructions. Cool in refrigerator.
- In a bowl large enough to hold 4 or more cups, add the light mayonnaise with olive oil and lemon juice. Whisk together until blended.
- Cut off the end of the sweet banana pepper, slice open and remove seeds. Cut pepper into ½ inch wide slices. Add to bowl. Add chopped green olives with pimiento (Spanish sliced salad olives with minced pimientos.)
- Add cooled cooked cauliflower to bowl.
- Add cooled cooked shrimp, with tails off.
- Lightly toss salad.
- Wash, quarter, and thinly slice tomatoes. Lay each tomato on a dinner plate so that the surface is covered with slices. Sprinkle with sea salt.
- Mound ½ the salad on each plate. Serve with light Thousand Island dressing. Serves two.
Notes
Tip: If you want to start with fresh cauliflower, use the shredder in your food processor to finely chop the florets. Cook for 5 minutes in the microwave in a covered dish. To defrost frozen cooked shrimp: Place shrimp in a bowl of cold tap water for 20 minutes. Pour into a colander and rinse. To cook fresh shrimp: Peel the shrimp. Pull off the vein on the back (you might need tweezers.) Bring 6 cups of water to a boil. Add 1 tablespoon Old Bay or 1 teaspoon Zatarain’s seafood boil spices (check package directions). Add the shrimp and simmer for 2 to 4 minutes or until the shrimp turn pink. Drain the shrimp, pull off the tails, and place in reclosable plastic storage bags. Place the bags of shrimp in a bowl of ice water to cool.
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