Salade nordique froide aux crevettes

Ingrédients

• 400 g 14 oz cooked wild-caught nordic shrimp
• 4 hard-boiled eggs (sliced)
• 1 cup sliced hearts of palm
• 3-4 canned artichoke hearts (cut into chunks)
• 2 ripe tomatoes (seeded and diced)
• 1/2 cucumber (diced)
• 1/4 cup walnuts (chopped)
• 1/4 cup sliced black olives
• 1/4 cup sliced green olives
• 1/2 cup fresh parsley (chopped)
• 1/4 cup paleo mayo
• The juice of 1 lemon
• 1 garlic clove
• 2 tbsp Balsamic vinegar
• 2 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp Himalayan salt
• 1 tbsp dried oregano
• 1 tbsp sumac
• 1 tsp dried chili flakes
• 1 tsp date paste

Préparation

1. 1

   Rinse the shrimp under cold water, drain and pat them dry. Add them to a large mixing bowl, along with the sliced hard-boiled eggs, hearts of palm, artichoke hearts, tomatoes, cucumbers, walnuts, olives and parsley.

2. 2

   In a small food processor, add all the ingredients of the vinaigrette and process until smooth. You could also do this with a stick blender.

3. 3

   Pour the vinaigrette over the salad and mix delicately until all the ingredients are well combined.

4. 4

   This salad can be served immediately or made a couple of hours in advance. It will keep in the fridge for up to 24 hours.