A flavorful and delicious salad to eat on its own, as part of a buffet, or as an accompaniment on the taco table. It’s perfect fresh summer food and leftovers can be eaten in the lunch box the next day.
You will need
0.55 lbs cooked peeled small shrimp
3.5 oz red onion, finely chopped
1.8 oz radishes, finely chopped
3.5 oz carrot, peeled and cut into small cubes
2 celery stalks, finely chopped
5.3 oz red bell pepper, finely chopped
3 hard-boiled eggs, finely chopped
1/5 cup finely chopped cilantro
1 jalapeño or serrano chili, seeds removed and finely chopped (can be omitted)
Salt
Jalapeño and Cilantro Mayonnaise
1 cup homemade or Hellman’s mayonnaise
1 jalapeño, seeded and finely chopped
2 garlic cloves, finely grated
2 tbsp shallot, finely chopped
1 ¼ cup cilantro, finely chopped
A handful of fresh spinach
½ tsp cumin
½ tsp salt
3 tbsp freshly squeezed lime juice
2 tsp honey
How to make it
Start by making the Jalapeño and Cilantro Mayonnaise:
1. Put all the ingredients in a blender and run until it has become a smooth sauce. Let the sauce stand cold, preferably for a few hours so that the flavors have a chance to merge.
1 cup homemade or Hellman’s mayonnaise
1 jalapeño, seeded and finely chopped
2 garlic cloves, finely grated
2 tbsp shallot, finely chopped
1 ¼ cup cilantro, finely chopped
A handful of fresh spinach
½ tsp cumin
½ tsp salt
3 tbsp freshly squeezed lime juice
2 tsp honey
For the salad
2. Put the shrimp in a large bowl and mix with the other ingredients.
0.55 lbs cooked peeled small shrimp
3.5 oz red onion, finely chopped
1.8 oz radishes, finely chopped
3.5 oz carrot, peeled and cut into small cubes
2 celery stalks, finely chopped
5.3 oz red bell pepper, finely chopped
3 hard-boiled eggs, finely chopped
1/5 cup finely chopped cilantro
1 jalapeño or serrano chili, seeds removed and finely chopped (can be omitted)
3. Add ⅔ cup (or more) jalapeño and cilantro dressing and mix well. Season with salt. Let the salad stand cold for at least an hour so the flavors have a chance to merge.
Salt
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