Crunchy Vegetable & Shrimp Salad
Prep time: 20 minutes
Cook time: 4-5 minutes
Leskands Rye Crispbread pieces add just the right crunch to this veggie-packed salad. The dressing soaks into the crispbread just enough for a wonderful satisfying texture.
2 Tbsp olive oil
1 small garlic clove, crushed
8 Leksands Original Rye Crispbread Triangles
¼ cup fresh lemon juice
1 Tbsp Lars Own® Swedish Style Spicy Brown Mustard
1 Tsp ground paprika
½ Tsp each salt and ground black pepper
¼ cup mild-flavored vegetable oil
¼ cup fresh dill sprigs, coarsely chopped
12 oz cooked and peeled medium shrimp
4 oz finely diced Scandic® Farmer cheese or Havarti cheese
1 small seedless cucumber, diced
2 cups each red and yellow cherry tomato halves
⅓ cup diced red onion
- For crispbread, preheat oven to 350ºF. Combine olive oil and garlic; brush over crispbread on baking sheet; bake 4-5 minutes or until fragrant. Allow to cool. Break crispbread into 1-inch pieces; set aside.
- For dressing, combine lemon juice, mustard, paprika, salt and pepper. Whisk in vegetable oil and dill; set aside. For salad, combine shrimp, cheese, cucumber, tomatoes and onion. Right before serving, add dressing and crispbread pieces; toss gently.
If desired, 2 cups chilled diced chicken can be used in place of the shrimp.
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