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Gluten-Free Cashew Curry Shrimp Salad
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Vibrant salad bursting with flavor and texture, a new favorite awaits.
Ingredients:
  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon milk
  • 1 teaspoon curry powder
  • 1 cup frozen sweet peas
  • 1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed
  • 2 medium stalks celery, thinly sliced (3/4 cup)
  • 1 can (1.75 oz) shoestring potatoes (1 1/4 cups)
  • 1/2 cup cashew halves
  • 1 head Belgian endive
Instructions:
  • Combine all dressing ingredients in a small bowl.
  • Prepare peas according to package instructions. After cooking, rinse them with cold water and drain. Combine shrimp, celery, and peas in a medium bowl. Pour dressing over the mixture and toss until everything is evenly coated. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
  • Before serving, delicately fold in shoestring potatoes and cashews into the shrimp mixture. Place endive leaves around the platter or plates with their pointed ends facing out. Spoon the shrimp mixture into the center of the platter or distribute it among the plates. If desired, garnish with extra cashews and shoestring potatoes.

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