Eating a hearty beef stew when it’s 90 degrees in the shade isn’t really my cup of tea. Summer is typically chock full of salads and things that have little to no heat required—save for grilled items. Shrimp salad, chicken salad, tuna salad, these are all great variations on a theme to add to your recipe repertoire. Having different ways to prepare these will enable you to stave off boredom by eating similar—but very different—salads in the summer.
1 pound (500 g) shrimp, boiled, peeled and deveined
½ cup (125 mL) Paleo Mayonnaise ( recipe here)
1 teaspoon Dijon mustard
½ teaspoon white wine vinegar or white wine
2 teaspoons fresh parsley or dill, minced
2 tablespoons minced green onions
1 stalk celery, minced
- Chop the cooked shrimp into small chunks and place in a bowl along with the mayonnaise, mustard, vinegar, dill, green onion, and celery.
- Stir until well combined, then refrigerate until ready to serve.
Variation—Grilled shrimp or pickled shrimp in this recipe add an entirely new flavor dimension that is super tasty as well.
Hint—This goes great served over mixed greens, or as an appetizer on top of cucumber rounds.