Shrimp & Cauliflower Salad

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cauliflower

  Raw

  1 head small or 265g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  4 tbsp or 60g

• Lemon zest

  4 tsp or 8g

Directions

1. Preheat the oven to 350°F.
2. Peel and clean the shrimp, removing the tails. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine.
3. Roast the shrimp for 8-10 minutes until opaque, being careful not to overcook.
4. Cut the cauliflower into florets, discarding the stalk. Chop into small pieces and microwave in a shallow bowl for 5 minutes until softened but not mushy, in batches if necessary.
5. Chop the cucumber into 1/2 inch pieces. Slice the cooled shrimp into halves or thirds lengthwise.
6. In a bowl, combine the shrimp, cauliflower, and cucumber. Add the lemon zest, 4 tablespoons of olive oil, and lemon juice. Toss to coat.
7. Season with additional salt and pepper to taste and serve.