Enjoy a burst of freshness with this Apple Almond Shrimp Salad. Savor the sweet crunch of apples alongside the nutty flavor of toasted almonds. Relish the tender shrimp that brings a touch of richness to every bite. Toss everything together in a light, tangy dressing to create a salad that’s crisp, flavorful, and satisfying.
Background content: is this popular at certain times of year? Special holidays?
Ingredients
Find below the list of ingredients I used for my Apple Almond Shrimp Salad.
- Green Leaf Lettuce
- Salad Shrimps
- Cucumber
- Granny Smith Apples
- Croutons or Bread to make Croutons
- Slivered Almonds
- Fresh Chives
- Lemon
- Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Salt
- Garlic Powder
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Lettuce ? Swap green leaf lettuce with romaine, butter lettuce, spinach, or a spring mix.
- Bread for croutons ? Use whole-grain bread, sourdough, pita, or even gluten-free bread.
- Herb blend ? Replace with Italian seasoning, herbes de Provence, or just dried oregano + basil.
- Almonds ? Try walnuts, pecans, cashews, or sunflower seeds for nut-free crunch.
- Green apple ? Use red apple for more sweetness, or pear for a softer, floral flavor.
- Chives ? Replace with green onions, shallots, or fresh dill for a different flavor profile.
- Shrimp ? Swap with grilled chicken, smoked salmon, or even chickpeas for a vegetarian option.
- Dressing ? Substitute apple cider vinegar with white wine vinegar or rice vinegar; Dijon mustard with whole grain mustard or yellow mustard.
Variations
- Mediterranean Twist ? Add feta cheese, kalamata olives, and cherry tomatoes.
- Asian-Inspired ? Swap almonds for toasted sesame seeds, use rice vinegar in the dressing, and add shredded carrots.
- Fall Harvest Version ? Replace cucumber with roasted butternut squash and toss in dried cranberries.
- Tropical Style ? Use mango or pineapple instead of apple, and add toasted coconut flakes.
- High-Protein Boost ? Add quinoa or farro for extra heartiness.
- Creamier Dressing ? Whisk in 2 tablespoon Greek yogurt or mayonnaise for a thicker, creamier dressing.
Instructions
Before assembling the Apple Almond Shrimp Salad, you want to make sure that you have all of the toasted and pan roasted elements done so that they have a chance to cool down. If using cooked frozen salad shrimp, make sure they are completely thawed by running cold water over them. Pat them dry and keep cool before adding to salad.
- Cut up sourdough bread or baguette in half in cubes. Drizzle olive oil in a frying pan on medium heat. Add the cubed bread to the pan. Drizzle a little more oil over the cubes and sprinkle with the salt and herb. Toss the croutons around until toasted on all side.
- Remove the croutons from pan and use the same pan to toast the slivered almonds. Add the almond to the pan without any oil. Toss the almond around in the pan until lightly toasted. Remove from the pan to cool.
- Make the salad dressing by combining together, the olive oil, cider vinegar, lemon juice, salt, Dijon, and garlic powder in a small bowl. Whisk until smooth.
- Clean and chop up the green leaf lettuce, then setting it aside. Cut the cucumber up in small pieces. Before assembling the salad, chop up the apples into small cubes or matchsticks.
Bring all the elements of the salad together in a larger bowl. Keep refrigerated until ready to enjoy. Serve the dressing on the side or drizzle half of it over the salad right before serving to prevent any wilting or soggy croutons.
Storage
Store the Apple Almond Shrimp Salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate, if possible, and toss it in just before serving to maintain the crunch of the apples and almonds. Prevent browning by tossing apple slices in a little lemon juice before storing. Avoid freezing, as shrimp and fresh produce lose their texture once thawed.
Recipe
Apple Almond Shrimp Salad
Ingredients
Salad Ingredients
- 1 head Green Leaf Lettuce cleaned and chopped
- 2 tablespoon Olive Oil to make croutons
- 2 cups Cubed bread or Baguette ½ inch cubes
- ½ teaspoon Salt for croutons
- 2 teaspoon Dry Herb Blend
- ⅓ cup Slivered Almonds
- 1 piece Green Apple
- 2 tablespoon Fresh Chives finely chopped
- ½ cup Cucumber thinly sliced
- 200 grams Cooked Salad Shrimp thawed and drained
Salad Dressing Ingredients
- 3 tablespoon Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- ¼ teaspoon Salt
- ½ teaspoon Garlic Powder
Instructions
- Before assembling the Apple Almond Shrimp Salad, you want to make sure that you have all of the toasted and pan roasted elements done so that they have a chance to cool down. If using cooked frozen salad shrimp, make sure they are completely thawed by running cold water over them. Pat them dry and keep cool before adding to salad.200 grams Cooked Salad Shrimp
- Cut up sourdough bread or baguette in half in cubes. Drizzle olive oil in a frying pan on medium heat. Add the cubed bread to the pan. Drizzle a little more oil over the cubes and sprinkle with the salt and herb. Toss the croutons around until toasted on all side.2 tablespoon Olive Oil , 2 cups Cubed bread or Baguette , ½ teaspoon Salt, 2 teaspoon Dry Herb Blend
- Remove the croutons from pan and use the same pan to toast the slivered almonds. Add the almond to the pan without any oil. Toss the almond around in the pan until lightly toasted. Remove from the pan to cool.⅓ cup Slivered Almonds
- Make the salad dressing by combining together, the olive oil, cider vinegar, lemon juice, salt, Dijon, and garlic powder in a small bowl. Whisk until smooth.3 tablespoon Olive Oil, 1 tablespoon Apple Cider Vinegar , 2 tablespoon Lemon Juice, 1 teaspoon Dijon Mustard, ¼ teaspoon Salt, ½ teaspoon Garlic Powder
- Clean and chop up the green leaf lettuce, then setting it aside. Cut the cucumber up in small pieces. Before assembling the salad, chop up the apples into small cubes or matchsticks.1 head Green Leaf Lettuce , 1 piece Green Apple , ½ cup Cucumber
- Bring all the elements of the salad together in a larger bowl. Keep refrigerated until ready to enjoy. Serve the dressing on the side or drizzle half of it over the salad right before serving to prevent any wilting or soggy croutons.2 tablespoon Fresh Chives
Leave a Reply