Cauliflower & Shrimp Salad With Lemon and Dill

Cauliflower can supercharge your immune system – it’s both anti-viral & anti-bacterial.

Ingredients - (cca. 2-3 servings)

• 1 head of cauliflower

• 1 lb medium raw shrimp

• 1 Tbsp olive oil

• 2 cucumbers

• 3 Tbsp fresh dill, chopped

• 1/4 cup olive oil

• 1/4 cup fresh lemon juice

• 2 Tbsp grated lemon zest

• Salt & Pepper to taste

Preparation

1. Peel & clean your shrimp, removing the tails also.

2. Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350-degree oven for 8 – 10 minutes or until opaque. Don’t overcook them, or they will be rubbery.

3. Meanwhile, cut all the florets off of the cauliflower – discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave-safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy – you might have to do it in two batches to make sure it cooks evenly.

4. While your shrimp and cauliflower are cooling, peel, seed, and chop your cucumbers into about 1/2 inch pieces.

5. When your shrimp are cool enough to handle, slice them into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time. Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.

6. Taste and then season with salt and pepper as desired.

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The Best olive oil on the market - click here.

All right & credits go to Mellissa Sevigny