Amish Broccoli and Cauliflower Salad
A light and refreshing salad combining broccoli, cauliflower, and shrimp, perfect for any occasion.
Ingredients
Vegetables
- 350 g broccoli (around 1 head)
- 350 g cauliflower (around 1 head)
- 1/4 unit red onion
- 1 large tomato
- 3 cloves garlic
Protein
- 250 g shrimp (around 14 shrimps)
Sauce and Seasoning
- 6 tbsp Paleo Mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oregano
- 2 tsp olive oil
Cheese
- 1/4 cup cheddar cheese
Instructions
Preparation
- Start by cutting the cauliflower and broccoli into florets.
- Peel and dice the red onion, slice the tomato, grate the cheddar cheese, and mince the garlic cloves.
Cooking
- Bring some water to a boil in a pot. Add the florets and boil on medium heat until tender, which should take about 4-5 minutes. Drain and let cool completely.
- In a frying pan, heat the olive oil over medium heat and add the minced garlic, cooking for one minute. Next, add the shrimp and sauté until fully cooked. Set aside to cool.
Mixing
- In a large bowl, combine the cooled florets, shrimp, red onion, tomatoes, salt, black pepper, oregano, and cheddar.
- Finally, mix in the mayonnaise to bring all the flavors together.
Notes
This salad is perfect served chilled as a side dish or as a light main meal. You can also pair it with grilled meats for a heartier option. If you have any leftovers, store in an airtight container in the refrigerator for up to three days.