Cauliflower Shrimp Salad

Ingredients and Weight:

• 1 large head of cauliflower (1 pound 12 ounces/ 800 grams)
• 1 pound cooked shrimp (peeled and deveined)
• 1/2 cup red onion (2 ounces/ 60 grams), finely diced
• 1/2 cup celery (2 ounces/ 60 grams), finely diced
• 1/4 cup fresh parsley (1 ounce/ 30 grams), finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation Time:

15 minutes

Cooking Time:

10 minutes (for boiling cauliflower)

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cut the cauliflower into florets and place them in a steamer basket set over a pot of boiling water.
2. Cover and steam the cauliflower for 10 minutes, or until tender.
3. Allow the cauliflower to cool slightly, then coarsely chop it.
4. In a large bowl, combine the chopped cauliflower, shrimp, red onion, celery, and parsley.
5. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
6. Pour the dressing over the cauliflower mixture and toss to combine.
7. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 250 per serving
• Carbohydrates: 20 grams
• Protein: 25 grams
• Fat: 15 grams (5 grams saturated)
• Sodium: 500 milligrams

Dish Characteristics:

• Light and refreshing
• Crunchy and flavorful
• Perfect for a summer party or potluck
• Can be prepared ahead of time

User Comments:

• "This salad is so delicious and easy to make! I love the combination of flavors and textures." - Sarah J.
• "I've made this salad several times and it always gets rave reviews. It's a great way to use up leftover cauliflower." - John S.
• "I added some diced avocado to my salad and it was even better! This salad is a keeper." - Mary B.

Special Precautions and Tips:

• For the best results, use fresh cauliflower and shrimp.
• If you don't have a steamer basket, you can simply boil the cauliflower in a pot of water.
• This salad is best served cold, so make sure to refrigerate it for at least 30 minutes before serving.