Cashew-Shrimp Salad
A vibrant cashew-shrimp salad featuring creamy dressing, crunchy cashews, and fresh vegetables, perfect for a light, flavorful meal or appetizer suited to seafood and salad lovers.
Ingredients
Instructions
- Prepare dressing by mixing mayonnaise, sour cream, lemon juice, and dried dill. Refrigerate.
- Combine roasted cashews, sliced green onions, diced celery, and cooked shrimp in a large bowl.
- Add the prepared dressing to the mixture and toss thoroughly.
- Season with salt and pepper; toss gently again.
- Place a lettuce leaf on each serving plate.
- Spoon the salad into the center of the lettuce leaves and top with a few cashews.
- Refrigerate until ready to serve. Peas can be added for color if desired.
Tips & Substitutions
For a creamier dressing, consider adding a splash of buttermilk or Greek yogurt as a substitute for sour cream. If you prefer a bit of crunch, try adding diced bell peppers or chopped apples. To enhance the flavor, fresh herbs like parsley or cilantro can also be used instead of dill. This salad can be served on its own or as a side to dishes like Seafood Tater Skins.
Serving Suggestions
Serve this vibrant salad on a bed of crisp lettuce leaves for an appealing presentation. It pairs beautifully with light, refreshing sides like a fruit salad or a chilled cucumber soup. For a complete meal, consider serving it alongside Parmesan Baked Catfish or as part of a seafood-themed gathering. A sprinkle of extra cashews on top adds a nice finishing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become watery as it sits, so it's best to stir it gently before serving again. Avoid freezing the salad, as the texture of the shrimp and vegetables will not hold up well. For best results, consume it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew-Shrimp Salad contains roughly 893 calories, with 38g protein, 27g carbohydrates, and 73g fat. It is an excellent source of vitamin C (85% of the Daily Value), protein (77% of the Daily Value), and iron (53% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of canned?
Yes, you can use fresh shrimp! Just ensure they are cooked, peeled, and deveined before adding them to the salad. Fresh shrimp will provide a firmer texture and can enhance the overall flavor.
How can I make this salad healthier?
To make the salad healthier, you could substitute Greek yogurt for the mayonnaise and sour cream. This will reduce the calorie count while adding protein. Additionally, increase the amount of vegetables, such as adding more celery or incorporating leafy greens.
What other nuts can I use instead of cashews?
If you’re looking for alternatives to cashews, try using sliced almonds or chopped walnuts for a different flavor and crunch. Both options will complement the shrimp well, though the taste and texture will vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).