Ready in just about 5 minutes, this Simple Cold Shrimp Salad is as easy to make as it is delicious to eat! Perfect for lunch at the office or as a light meal, it could also be served as a side and would no doubt be a favorite at any given potluck!
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Simple Cold Shrimp Salad

Ready in just about 5 minutes, this Simple Cold Shrimp Salad is as easy to make as it is delicious to eat! Perfect for lunch at the office or as a light meal, it could also be served as a side and would no doubt be the star of any given potluck!
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 437kcal
Author Sonia! The Healthy Foodie

Ingredients

Vinaigrette

Instructions

  • Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
  • In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
  • Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
  • Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.

Notes

*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 20/40

Nutrition

Calories: 437kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 214mg | Sodium: 1115mg | Potassium: 1777mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1410IU | Vitamin C: 40mg | Calcium: 170mg | Iron: 4.6mg