Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
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This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
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This may be a fancy salad, but looking at the nutrition facts, I’m not sure it can be considered a healthy one. Low carb does not equal low calorie (in fact, it’s often the opposite).
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Ingredients. I went with a bagged lettuce blend for my salad, and subbed in some thick Greek yogurt for the sour cream. Fresh chives would be better than freeze-dried, but you get what you get.
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Mixing up sauce #1, the saffron sauce.
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After mixing–it has a slight yellow tint from the saffron.
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Now starting on sauce #2, the horseradish sauce.
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Slicing up the hardboiled eggs with an egg slicer. These ones peeled horribly–sometimes the odds just aren’t in your favor.
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Split the avocado–this one had a few brown spots in it, but is otherwise edible.
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How to slice an avocado: scoop the half out with a spoon, put it pit-side down, and slice. To fan, push down and spread them out slightly.
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As plated. It’s VERY 1980s, and really just feels like half of a Cobb salad, somewhat deconstructed. But hey–it’s definitely not hard to make, and may be a good option for a hot summer day…inside on the couch.
Wear your mask, stay distant, and be safe–I’ll be doing the same along with you.
Grade: B+