Crunchy Vegetable & Shrimp Salad

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Prep time: 20 minutes

Cook time: 4-5 minutes

Servings: 6

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.


For Crispbread:

2 Tbsp olive oil

1 small garlic clove, crushed

8 Leksands Original Rye Crispbread Triangles

For Dressing:

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


For Salad:

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


  1. 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.
  2. 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.

Cook's tips

If desired, 2 cups chilled diced chicken can be used in place of the shrimp.

Nutritional information

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