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.

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!

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.

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

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.

Put all the ingredients together in a bowl.

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

Mix the ingredients until evenly combined.

Serve the salad cold. Enjoy!

For the printer friendly version of this recipe, click here.

Click on the image below for an enlarged version of the recipe.