This salad is perfect for those humid days of summer when you can’t stand hovering over an oven and even the thought of cooking makes you sweat. Flavored with fresh dill and lemon this salad is quenching and refreshing and has been served at my family picnics for years (I learned it from my Mother). I hope you enjoy as much as I do.
Shrimp and Cauliflower Salad
1 tablespoon olive oil
1 pound medium shrimp (deveined and cut into small chunks–makes 2 cups once chopped)
1 tablespoon seafood rub (sea salt, dehydrated onion, dried dill, garlic powder)
1/2 cup chopped dill
8 ounces reduced fat sour cream
3 tablespoons Hellmann’s mayonnaise (the original-nothing beats it)
1 teaspoon garlic powder
1 teaspoon onion powder
2 lemons juiced, divided
3 cups cauliflower, broken into small florets
4 cups white rice, cooked
salt and freshly ground pepper
If you have not already done so, devein and wash your shrimp. Next, in a large saute pan over high heat add olive oil and once heated add chopped shrimp. Saute one minute then add seafood rub and stir. Cook another minute and squeeze in the juice of half a lemon. Cook until just pink then remove from heat.
In a Cuisinart, add fresh dill, reduced fat sour cream, mayonnaise, garlic powder, onion powder, and remaining lemon juice. Pulse until smooth.
In a large, stainless steel bowl, add your cauliflower, rice, and cooked shrimp (making sure you are not adding extra cooking liquid). Stir in your dill cream and season to taste with salt and pepper. Chill at least 30 minutes and serve. Enjoy!