Cold Nordic Shrimp Salad
Serves: Serves 2-3
 
Ingredients
  • 400g (14 oz) cooked wild-caught nordic shrimp
  • 4 hard-boiled eggs, sliced
  • 1 cup sliced hearts of palm
  • 3-4 canned artichoke hearts, cut into chunks
  • 2 ripe tomatoes, seeded and diced
  • ½ cucumber, diced
  • ¼ cup walnuts, chopped
  • ¼ cup sliced black olives
  • ¼ cup sliced green olives
  • ½ cup fresh parsley, chopped
Vinaigrette
  • ¼ cup paleo mayo
  • The juice of 1 lemon
  • 1 garlic clove
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp Himalayan salt
  • 1 tbsp dried oregano
  • 1 tbsp sumac
  • 1 tsp dried chili flakes
  • 1 tsp date paste
Instructions
  1. Rinse the shrimp under cold water, drain and pat them dry. Add them to a large mixing bowl, along with the sliced hard-boiled eggs, hearts of palm, artichoke hearts, tomatoes, cucumbers, walnuts, olives and parsley.
  2. In a small food processor, add all the ingredients of the vinaigrette and process until smooth. You could also do this with a stick blender.
  3. Pour the vinaigrette over the salad and mix delicately until all the ingredients are well combined.
  4. This salad can be served immediately or made a couple of hours in advance. It will keep in the fridge for up to 24 hours.
Nutrition Information
Serving size: NF based on 1 of 2 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/cold-nordic-shrimp-salad/