Shrimp, Cauliflower And Snow Pea Salad
Bright, fresh shrimp and vegetable salad with cauliflower, snow peas, and watercress dressed in a flavorful sherry walnut dressing—perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Make the Sherry Walnut Dressing.
- Halve the shrimp horizontally and cook in boiling water with Crab Boil for 30 seconds until pink.
- Drain the shrimp, transfer to a bowl, and toss with 1/4 cup of the dressing while still warm.
- Chill the shrimp mixture, covered, for 1 hour.
- Trim the cauliflower and separate into flowerets.
- Cut the cauliflower flowerets into smaller pieces, leaving 1-inch of stem attached.
- Blanch the cauliflower in boiling salted water for 1 minute, then drain and refresh under cold water.
- Transfer the cauliflower to a bowl and toss with 1/4 cup of dressing while still warm, then chill for 1 hour.
- Remove ends and strings from snow peas, blanch in boiling water for 1 minute, then drain and refresh under cold water.
- Toss the snow peas with 2 tablespoons of dressing and chill covered for 1 hour.
- Trim and discard coarse stems from watercress, then toss with shrimp, cauliflower, and snow peas in a large bowl.
- Transfer the salad to a serving bowl and drizzle remaining dressing over it.
Tips & Substitutions
For added flavor, consider using Old Bay seasoning instead of Crab Boil. You can substitute the snow peas with sugar snap peas if preferred. Ensure you don't overcook the shrimp; they should be just pink and firm. If you need a nut-free option, omit the walnuts in the dressing or use sunflower seed butter. This salad can be made in advance, allowing the flavors to meld beautifully.
Serving Suggestions
This vibrant salad pairs beautifully with grilled fish or chicken for a complete meal. Serve it alongside crusty bread or with a light soup like Turner'S Clam Chowder for a refreshing lunch or dinner. Garnish with extra watercress for a pop of color and flavor, or try it as a gourmet starter before a seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp and vegetables can be enjoyed cold or at room temperature. If reheating, do so gently on the stovetop to avoid overcooking the shrimp. The dressing can be stored separately and added just before serving for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Cauliflower And Snow Pea Salad contains roughly 235 calories, with 5g protein, 48g carbohydrates, and 3g fat. It is an excellent source of iron (89% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 make this salad ahead of time?
Yes, you can prepare the shrimp, cauliflower, and snow peas in advance and store them separately in the fridge. Just be sure to add the dressing right before serving to keep the vegetables crisp and fresh. This makes it a great option for meal prep or entertaining.
What can I substitute for watercress?
If watercress isn't available, you can use arugula or baby spinach as a substitute. Both will add a nice peppery flavor and complement the shrimp and vegetables well. Romaine is another option if you're looking for a milder green.
Is there a vegetarian version of this salad?
Absolutely! You can omit the shrimp and replace it with roasted chickpeas or marinated tofu for protein. The dressing will still add wonderful flavor to the salad, and you can increase the amount of cauliflower and snow peas for a satisfying vegetarian dish.
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).