Recipes / Herbs & Spices

Easy Salad of Tiny Shrimp, Celery & Dill

Serve this salad spooned into avocado halves, small cucumber boats, shells made from tomato halves, small zucchini boats, or simply on top of lettuce. It would also be tasty served with dark pumpernickel or rye bread or on crackers.

Dressing:
2 tablespoons olive oil
1 tablespoon vegetable oil
1/8 teaspoon dry mustard
Freshly ground black pepper, to taste
1 1/2 teaspoons chopped fresh dill

Salad:
1 cup tiny shrimp, cooked
1/2 cup diced celery

Whisk together the dressing ingredients. In a small bowl, combine the shrimp and celery. Add 3 tablespoons dressing, or to taste. Toss.

Makes 1 1/3 cups.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.

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