Creamy Shrimp and Cauliflower Salad - Low Carb
This addicting keto-friendly salad features cauliflower, shrimp, and black olives in a creamy tangy dressing. Low carb, gluten free, nut free, dairy free, Paleo and Atkins Diet friendly.
This addicting keto-friendly salad features cauliflower, shrimp, and black olives in a creamy tangy dressing. Low carb, gluten free, nut free, dairy free, Paleo and Atkins Diet friendly.
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 1/4 tsp kosher salt
- 5 cups cauliflower florets cooked and chilled
- 2 cups cooked large shrimp (approx. 1 lb) chilled and cu
- 1/3 cup diced celery
- 1/2 cup sliced canned black olives
- 1/4 tsp celery seed
- 2 tsp granulated sugar substitute (i use this one)
- 1 tsp apple cider vinegar
- 1/8 tsp ground black pepper
- Carbohydrate 5.19014875154138 g
- Cholesterol 5.25000000443809 mg
- Fat 5.02801719167338 g
- Fiber 1.79203047036934 g
- Protein 1.47316125010145 g
- Saturated Fat 0.763863281884098 g
- Serving Size 1 1 one cup serving (90g)
- Sodium 181.608505830305 mg
- Sugar 3.39811828117204 g
- Trans Fat 4.20821552697552 g
- Calories 69 calories
Step-by-step
- Combine the salad ingredients in a large bowl and toss gently.
- Combine the dressing ingredients in a small bowl and whisk together until smooth.
- Pour the dressing over the salad and stir gently until well coated.
- Chill for half an hour if possible to let the flavors meld.
- Serve cold.
Sensory Profile and Composition
Chilled cauliflower florets and tender shrimp pieces coated in a glossy, emulsified mayonnaise dressing offer a crisp bite contrasted by briny black olives and aromatic dill. Mayonnaise-based emulsions rely on proper viscosity to coat solid ingredients without pooling at the base of the mixing container. Whisking the lemon juice and apple cider vinegar thoroughly into the fat base before adding the solids ensures uniform coverage across every surface.
Make-Ahead Logistics and Storage
Preparing this dish up to twenty-four hours in advance allows the cellular walls of the cauliflower to absorb ambient acids from the lemon juice and vinegar while maintaining their structural integrity. Store the bowl covered tightly in the refrigerator at or below 40 degrees Fahrenheit. Freezing is strongly discouraged because the high water content in thawed cauliflower florets will destabilize the mayonnaise emulsion and release excess liquid, resulting in a watery pool.
Evaluating Component Doneness
Pre-cooking the ingredients requires precise timing to prevent rubbery seafood or mushy vegetables. Boil the shrimp only until they curl into a tight C-shape and turn opaque pink throughout, which typically takes two to three minutes depending on size. Steam or boil the cauliflower florets until a paring knife inserts with slight resistance, preserving the necessary crunch required for a cold salad format.
