Recipes
Lemon-Dill Shrimp and Cauliflower Salad
6 servings
40 minutes total (Active 25 minutes)
Shopping list
Ingredients
- 1 mango
- 2 lemons, for zest/juice
- 1 (0.75-oz) package fresh dill
- ½ teaspoon crushed red pepper (optional)
- 6 cloves fresh garlic
- 1 ½ teaspoons kosher salt, divided
- ½ cup extra-virgin olive oil
- 12 shrimp skewers, thawed if needed
- ½ cup plain Greek yogurt
- 2 (10-oz) bags fresh cauliflower florets
- ⅓ cup prediced red onions
- ⅓ cup sunflower seeds
- 1 Hass avocado
Steps
- Slice large, wide sides off mango, slightly off-center to avoid the pit; discard pit. Score mango flesh with knife lengthwise, then crosswise, to make cubes. Scoop mango flesh out (about 1 ½ cups) of skins and set aside; discard skins. Zest lemons (2 teaspoons); squeeze for juice (⅓ cup).
- Place in blender (or food processor bowl): lemon juice, zest, dill (fronds only, no stems), red pepper, garlic , and 1 teaspoon salt; process until combined and dill is finely chopped. Drizzle in oil while blender is running on low. Arrange shrimp skewers in shallow dish; coat with ⅓ cup lemon-dill dressing and let stand 15 minutes to marinate.
- Preheat grill (or grill pan). Combine remaining lemon-dill dressing (about ⅔ cup) and yogurt; whisk thoroughly. Chop cauliflower into small pieces (if desired), then place in medium bowl. Stir in mango, red onion, and sunflower seeds; toss with yogurt mixture and let stand, stirring occasionally.
- Place shrimp skewers on grill (discard marinade); cook 2–3 minutes on each side until pink and opaque. Peel, pit, and chop avocado into small cubes; stir into cauliflower mixture and top with shrimp skewers. Serve.
Amount per ⅙ recipe serving: Calories 400, Total Fat 28g, Sat Fat 4g, Trans Fat 0g, Chol 155mg, Sodium 620mg, Total Carb 15g, Fiber 4g, Sugars 6g, Protein 23g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%