Cooking has taught me that a memorable table begins with a recipe worth sharing, especially one like Leftover Vegetable and Shrimp Salad. I like my salads abundant, colorful, and interesting from the first bite to the last. This is exactly the sort of recipe that makes firing up the grill feel worthwhile.
Ingredients
- Cabbage red and white (shredded)
- 1 carrot (match sticks)
- 1 shallot (thinly sliced)
- 1/2 avocado (cubed)
- Grilled wild Argentinian red shrimp (salt, pepper and olive oil)
Dressing
- I had 1/2 lemon and 1/2 lime to that I added 2 teaspoon honey (adjust accordingly)
Instructions
- Add 3/4 tablespoon salt to the cabbage, mix well place a heavy plate on top so the extra moisture would come out while working on the rest of your salad.
- Discard of the water that comes out of the cabbage, add the rest of the vegetables and 3/4 of the dressing, save the rest to top the shrimp and 1/2 of an avocado with once the salad is assembled.
- 1/2 teaspoon Tunisian harrisa paste , 1/2 teaspoon Dijon mustard , freshly ground black pepper and olive oil. Whisk well to your desired consistency while adding olive oil (I like to taste my dressing as I go) otherwise you can use a jar and shake vigorously.
- I didn’t use any salt in the dressing because you will be able to taste some of the salt that we put earlier on the cabbage!!
- I also had some homemade croutons that I smashed on top of salad with because I just love the crunch. You can also use roasted seeds or fried tortilla strips. Whatever you feel like. Enjoy.