Shrimp, Cranberry, and Walnut Salad

A simple yet delicious salad filled with shrimp, dried cranberries, and walnut in every bite. Lightly covered with Greek yogurt and lemon juice, this salad is both healthy and flavorful, a great side dish to any entrée.

Shrimp, Cranberry, and Walnut Salad | Cooking with a Wallflower

This salad is so simple to make that it almost isn’t even considered cooking. The hardest part of this recipe is boiling the shrimp. It’s that easy. The rest is all about chopping up ingredients and mixing.

I love this salad because it is so flavorful.

Have I mentioned that I’m not a fan of Greek yogurt? I personally think it’s too tart and thick to eat alone. However, I think it’s great to add to smoothies and to different recipes. The tartness works well as a dressing for the salad. The lemon juice adds an extra level of sourness to the salad and also helps thins out the Greek yogurt. Dried cranberries and ripe grape tomatoes give the salad a little sweetness. The chopped celery adds extra crunch to the salad. All these flavors and textures are what makes the salad so great. I’m sure you’ll love it as much as I do!

Shrimp, Cranberry, and Walnut Salad | Cooking with a Wallflower

First, heat water over medium to high heat until it comes to a boil. Drop all your shrimp into the boiling water and cook until the shrimp turns orange and no longer appears translucent. Remove the shrimp from the hot water and set aside. Allow them to cool.

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While you’re waiting for the shrimp to cool, chop up the celery, tomatoes, and walnuts.

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Now, cut the shrimp into thirds or fourths. It really depends on what size shrimp you use. You want to chop them into bite size pieces.

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Put all the ingredients together in a bowl.

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Add Greek yogurt, lemon juice, and a pinch of salt.

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Mix the ingredients until evenly combined.

Serve the salad cold. Enjoy!

Shrimp, Cranberry, and Walnut Salad | Cooking with a Wallflower

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Shrimp, Cranberry, and Walnut Salad | Cooking with a Wallflower

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21 comments

  1. vsperry says:

    thanks for liking my latest post on Muse-ings. I love the look of this salad and just printed it out for future use. My dinner tonight was shrimp sautéed in olive oil and white wine, sautéed spinach and seven grain rice with an orange, butter and wine reduction sauce. So very simple, 10 minutes to prepare (if you thaw the shrimp ahead of time). Yum.

  2. anaffairwithfood says:

    Hi babe, I love your blog, it looks yummy and amazing! I tried posting under a page but failed. Can you teach me how to post under different pages? Like for your recipes are all other the page “Recipes”. Thanks so much pretty!:)

    • Andrea | Cooking with a Wallflower says:

      First, I created a page under the tab that says “Pages” on my dashboard. Then I clicked on “Menus” under the “Appearance” tab. You’ll see a section on the left side that says “Pages.” Search for whatever you titled your page as and add it to the menu. After that, I selected whatever I wanted under “categories” under that page. I know it sounds confusing but if you play around with it, you’ll get it for sure. I hope that helps!

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