Räksallad
A staple of Swedish home cooking, räksallad pairs tender briny shrimp with crisp greens and a creamy dressing for a fast, refreshing meal. It requires minimal prep and no cooking beyond the shrimp, making it easy to pull together in well under 30 minutes. Serve it as a light lunch or a simple appetizer.
Equipment
- Mixing bowl
- Whisk
- Chefs Knife
- Cutting board
Ingredients
For the Shrimp Salad:
- 1 lb shrimp, cooked and peeled preferably fresh
- 2 cups mixed salad greens such as arugula or baby spinach
- 1 cup cucumber, sliced preferably organic
- ½ cup cherry tomatoes, halved preferably sweet
- ¼ cup red onion, thinly sliced
- ¼ cup dill, chopped fresh
For the Dressing:
- ¼ cup mayonnaise high-quality
- 2 tbsp sour cream
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp dijon mustard
Instructions
- In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and dijon mustard until smooth. Season with salt and pepper to taste and set aside.
- Prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion. Gather all veggies with the mixed greens in a large mixing bowl.
- Add the cooked and peeled shrimp to the bowl of vegetables. Scatter the freshly chopped dill over the top.
- Pour the dressing over the salad ingredients and gently toss with a pair of salad tongs or clean hands until the salad is evenly coated with the creamy dressing.
- Divide the salad evenly among serving plates and sprinkle each with a touch more dill for garnish.
Notes
- For a more refreshing twist, try adding a few thin slices of fresh avocado or a handful of boiled eggs for extra protein.
- If dill isn't available, parsley works as an alternative.
Nutrition
Calories: 222kcalCarbohydrates: 4gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 192mgSodium: 277mgPotassium: 476mgFiber: 1gSugar: 2gVitamin A: 618IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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