If a tree falls in the woods, does it make a sound? If you make shrimp salad without turning on the oven, does it count as cooking?
Well, I’m going to go ahead and say yes, yes it does, because with the exception of a purple potato pizza here and a plum crumble there, my oven has seen very little activity in the past month. And it’s not because I haven’t been cooking.
There have been salads and desserts, but with my air conditioner working overtime and me working overtime to pay for the air conditioner’s overtime, well, there just hasn’t been a lot of baking or slow-roasting going on up in here.
What there has been, though, is shrimp salad.
Growing up, I was all about tuna salad an as an adult I embraced chicken salad.
Recently, frozen shrimp was on sale at Whole Foods and now, I’m an aficionado of shrimp salad.
If it’s too hot to cook but you’re tired of turkey sandwiches (or take-out), shrimp salad made with plain fat-free yogurt is a delicious alternative to heavy sandwich fillings.
You can even skip the fatty mayo, because we still a few days left in swimsuit season.
- 4 pounds large shrimp, cooked, peeled and deveined (16 to 20 shrimp per pound)
- 2 cups low-fat plain Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced fresh dill
- ½ cup minced red onion
- 2 cups minced celery (about 6 stalks)
- 1 cup chopped cucumber
- Whisk together the yogurt, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings. Serve open-faced on multi-grain bread or stuff into half an avocado.
7 Comments
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August 27, 2012 at 9:32 am[…] Shrimp Salad with Dill and Cucumber on In Good Taste […]
Becca
September 10, 2010 at 11:11 amThis sounds refreshing and delicious!
FatFighterTV
September 8, 2010 at 11:34 pmI was just looking for a shrimp recipe so I’m glad you posted this! Plus I have lots of Greek yogurt to use up so this is perfect. 🙂
Heather
September 8, 2010 at 10:05 amyum yum yummy!
marla {family fresh cooking}
September 6, 2010 at 9:32 amThanks for saving us from turning on our ovens! This shrimp salad looks great. Especially the idea of the non fat yogurt as sauce. xo
Daryl
September 5, 2010 at 2:18 pmI was loving the shrimp remoulade sandwich at Cosi which was advertised on their low calorie menu, until I goggled the nutrition content and saw that it is loaded with fat! Definitely going to make this
Rachel Maxson
September 5, 2010 at 1:35 pmI agree, it still counts as cooking without the oven. I live on a boat and sometimes turning the oven on turns the whole boat into an oven, which gets pretty unpleasant.
Dishes like this one are great for those hot days!