This is a wonderful summer salad that is perfect for seaside picnics. The cauliflower gives the perfect crunch to a simple salad that is easy to assemble and ideal for a crowd. This is a good recipe when you want to keep your cook time to a minimum. It’s been in the upper 90’s this week so I was definitely craving chilled lunches.
Chilled Shrimp and Cauliflower Salad
1 lb. shrimp, cooked and diced
6 cups of cooked jasmine rice
3 cups of raw small cauliflower florets
3/4 cup mayonnaise
3/4 cup sour cream
Juice 1 lemon
2 cloves garlic
1/2 cup dill, packed (large stems removed)
In a large bowl, combine your diced shrimp with your rice and small cauliflower florets.
Next, add the remaining ingredients to a food processor (I use a bullet) and mix until smooth. Dress the shrimp salad with your creamy dill sauce, using a spatula to work around the dressing until all the salad is coated.
Refrigerate until ready to serve. Serve chilled.