Cucumber & Shrimp Wedge Salad
Crispy salad with a creamy shrimp dressing.
Ingredients
- 1 lb large shrimp coarsely chop
- 1 clove garlic minced
- 1 head iceberg lettuce quartered
Dressing
- ¼ cup GF mayonnaise
- 2 Tbsp GF sour cream*
- 2 Tbsp Greek yogurt*
- 2 tsp lemon juice or more to taste
- 1 tsp GF Dijon
- Salt and pepper to taste
- ¼ cup cucumber seeded & finely diced
- ¼ cup red onion minced
- ¼ - ½ cup fresh dill chopped
Instructions
- Add about ¾ cup of water to a skillet along with the garlic and bring to a boil. Add shrimp and cover to poach, about 3 minutes or until pink and opaque. Immediately drain, and rinse in cold water to stop the cooking process. Pat dry and set aside.
- Mix together the dressing ingredients (except the cucumber, onion and dill), adjusting to taste however you desire. Stir in the vegetables, herbs, and shrimp.
- To serve, place each lettuce quarter on a plate and remove the top few layers to create a ‘bowl’ for the shrimp salad mixture to sit in. Spoon mixture in, letting it spill over the edge of the wedge.
Notes
*Replace with Cashew Cream (or silken tofu) for a dairy free version
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