Description
A light and refreshing Nordic Shrimp Salad combining succulent cooked shrimp with fresh vegetables, herbs, and a creamy dill dressing. Perfect as a healthy lunch or appetizer, this salad features crisp cucumber, tangy capers, and optional boiled potatoes, all tossed in a zesty lemon and dill-infused dressing.
Ingredients
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 medium cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup capers, drained
- 1/2 cup mixed greens (such as arugula or spinach)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cooked potatoes (optional, sliced or diced)
Dressing Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill, chopped (or 1/2 tsp dried dill)
- Salt and pepper, to taste
Garnish
- 1 tablespoon lemon juice (for garnish)
- 1/2 teaspoon lemon zest (optional)
- Extra fresh dill (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, fresh lemon juice, and chopped fresh dill. Season with salt and pepper to taste. Chill the dressing in the refrigerator while preparing the salad to enhance the flavors.
- Prepare the Salad: In a large mixing bowl, combine the peeled and deveined cooked shrimp with thinly sliced cucumber, red onion, drained capers, mixed greens, halved cherry tomatoes, and optional cooked potatoes. Toss these ingredients gently to distribute them evenly without bruising the vegetables.
- Dress the Salad: Drizzle the chilled dressing over the shrimp and vegetable mixture. Toss gently again to coat all ingredients evenly with the creamy dressing. Taste the salad and adjust seasoning by adding more salt, pepper, or lemon juice according to your preference.
- Serve: Transfer the dressed salad to individual serving plates or a large serving bowl. Garnish with additional fresh dill, lemon zest if using, and a final squeeze of lemon juice to brighten the flavors. Serve immediately for the freshest taste.
Notes
- You can substitute sour cream with Greek yogurt for a lighter dressing.
- Boiled potatoes are optional but add a nice texture and make the salad more filling.
- For additional crunch, consider adding chopped celery or radishes.
- This salad is best eaten fresh but can be stored covered in the refrigerator for up to 24 hours.
- Adjust the amount of dill and lemon juice according to your taste preferences for more brightness.
