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Publix Aprons

Lemon-Dill Shrimp and Cauliflower Salad

Lemon-Dill Shrimp and Cauliflower Salad
Total Time:
40 minutes
Active Time:
25 minutes


1 mango
2 lemons, for zest/juice
1 (0.75-oz) package fresh dill
1/2 teaspoon crushed red pepper (optional)
6 cloves fresh garlic
1 1/2 teaspoons kosher salt, divided
1/2 cup extra-virgin olive oil
12 shrimp skewers, thawed if needed
1/2 cup plain Greek yogurt
2 (10-oz) bags fresh cauliflower florets
1/3 cup prediced red onions
1/3 cup sunflower seeds
1 Hass avocado


  1. Slice large, wide sides off mango, slightly off-center to avoid the pit; discard pit. Score mango flesh with knife lengthwise, then crosswise, to make cubes. Scoop mango flesh out (about 1 1/2 cups) of skins and set aside; discard skins. Zest lemons (2 teaspoons); squeeze for juice (1/3 cup).
  2. Place in blender (or food processor bowl): lemon juice, zest, dill (fronds only, no stems), red pepper, garlic , and 1 teaspoon salt; process until combined and dill is finely chopped. Drizzle in oil while blender is running on low. Arrange shrimp skewers in shallow dish; coat with 1/3 cup lemon-dill dressing and let stand 15 minutes to marinate.
  3. Preheat grill (or grill pan). Combine remaining lemon-dill dressing (about 2/3 cup) and yogurt; whisk thoroughly. Chop cauliflower into small pieces (if desired), then place in medium bowl. Stir in mango, red onion, and sunflower seeds; toss with yogurt mixture and let stand, stirring occasionally.
  4. Place shrimp skewers on grill (discard marinade); cook 2–3 minutes on each side until pink and opaque. Peel, pit, and chop avocado into small cubes; stir into cauliflower mixture and top with shrimp skewers. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 400kcal; FAT 28.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 155mg; SODIUM 620mg; CARB 15g; FIBER 4.00g; SUGARS 6g; PROTEIN 23g; CALC 8%; VIT A 0%; VIT C 0%; IRON 20%

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