Cauliflower and Shrimp Salad

Print Friendly, PDF & Email

Cauliflower and Shrimp Salad

This is a very quick and easy salad that is perfect for gathering. I was going to use mayo but was horrified that even so-called real mayo products contained some undesirable ingredients. I decided to choose a good quality ranch dressing instead. You can use broccoli instead of cauliflower too.

5 eggs
1 lbs raw shrimp, peeled
1 Tbsp sake or white wine
1 head cauliflower, cut into florets (I used a combination of orange cauliflower and broccoflower.)
1/4 cup walnuts
6 Tbsp ranch dressing
Chopped parsley for garnish


  1. Make hard boiled eggs (Place eggs in a pan and cover with enough water. Bring to boil, stirring occasionally. Reduce heat and cook for approximately 12 minutes. Keep the hard boiled eggs in a bowl of cold water, which makes it easier to peel.)
  2. In a small bowl, place shrimp and add some salt and sake or white wine. Keep it refrigerated.
  3. Steam cauliflower florets. Do not overcook until they become very soft. After removing from heat, place them in a colander and run cold water.
  4. Steam shrimp for a few minutes until they are no longer transparent.
  5. Peel the eggs and cut lengthwise into 4 wedges.
  6. In a large bowl, place cauliflower, shrimp, walnuts and ranch dressing. Season with salt and pepper and mix well. Add more dressing if necessary.
  7. Transfer the salad to a large plate and arrange egg wedges on the edge. Refrigerate for a few hours.
  8. Top with chopped parsley before serving.

Servings: 8

Leave a comment