Edamame, Corn and Shrimp Salad

Edamame, Corn and Shrimp Salad

Edamame, Corn and Shrimp Salad
Serve with warmed whole grain dinner rolls- An edamame and corn salad in the deli section of Whole Foods Market inspired me to create this easy, healthy, light summer salad. My husband ate two huge bowls of this salad declaring it one of his favorites. Try it scooped into a large lettuce leaf and you have an edible “bowl”.
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/4pound cooked shrimp, peeled and deveined
    • 1 (16-ounce) bag frozen, shelled edamame, thawed
    • 1 tomato, chopped
    • 1/2 jalapeño, finely minced
    • 2 ears of corn, kernels cut off the cob
    • 1/4 parsley leaves, chopped
    • 1 small onion, finely chopped *
    • 2tablespoon white wine vinegar
    • Sea salt and black pepper, to taste
    • 1/2cup milk
    • 1/4cup mayo (or 2 tablespoons Greek yogurt and 2 tablespoons mayo)
    • 1teaspoon dry mustard
    • 2tablespoon apple cider vinegar
    • 1/4teaspoon sea salt
    • 1/8teaspoon ground black pepper
    • 1 bunch romaine lettuce leaves separated
    • 4 whole grain or whole wheat dinner rolls
    Instructions
    1. Combine shrimp and the following 7 ingredients (through vinegar) in a large bowl. Season with salt and pepper, to taste. Set aside.
    2. In a small bowl, mix together milk and the following 5 ingredients (through black pepper). Set aside.
    3. Divide lettuce leaves evenly among 4 plates. Top each serving evenly with shrimp mixture. Drizzle ranch dressing evenly over shrimp salad. Serve with a warmed dinner roll.
    Recipe Notes

    If trying to reduce fat, substitute plain, low-fat or fat-free Greek yogurt for the full-fat Greek yogurt.

    You can substitute chopped cooked chicken (like rotisserie) for the shrimp or eliminate the shrimp for a vegetarian version.

    Not a fan of ranch dressing? Leave it out or substitute honey mustard dressing. It’s delish!

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