Chilled Shrimp and Fennel Salad with Tangy Crema
A light, refreshing salad full of chilled shrimp, crunchy fennel, radishes and pistachios, and tons of fresh herbs, all tossed in a tangy crema dressing with hints of lemon juice and horseradish.
Servings: 4 servings
Ingredients
- 1 pound cooked medium shrimp, tails removed and cut into bite-size pieces
- 1/2 of a fennel bulb, thinly sliced
- 1/3 cup pistachio nutmeats, toasted
- 2 radishes, thinly sliced
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon chopped fennel fronds
- 1/3 cup plus 2 tablespoons plain Greek yogurt
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon horseradish
- 3/4 teaspoon salt
Instructions
- In a medium bowl, combine the shrimp, fennel bulb, pistachios, radishes, 2 tablespoons fresh chives and fennel fronds.
- In a separate small bowl, whisk together the Greek yogurt, lemon juice, horseradish and salt. Pour this dressing onto the shrimp salad and toss to combine. Top with more chopped fresh chives to serve.