Shrimp Salad with Dairy-Free Caper-Lemon Dressing
Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon dijon mustard
2 tablespoons lemon juice
½ teaspoon salt
2 tablespoons olive oil
2 stalks celery, chopped
¼ cup salted capers, rinsed and drained
1/3 cup chopped parsley
1 pound poached shrimp
1. In a small bowl, whisk together the mayonnaise, mustard, lemon juice and salt. Whisking constantly, blend in the olive oil until smooth and emulsified. Stir in the celery, capers and parsley.
2. Place the shrimp in a medium bowl and toss with the dressing to coat.
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