Mind Blown Shrimp Salad

The Plant Based Seafood Co.

Bowl of vegan shrimp salad arranged on a plate with arugula, lemon, and radish

This tasty vegan shrimp salad is the perfect lunch for when the weather is warm. Enjoy a scoop on top of a bed of greens for a quick and refreshing meal. Leftovers make a fantastic sandwich, too!

 

1 C of Mind Blown Plain Shrimp

2 Tbsp. vegan plain yogurt

1 Tbsp. vegan mayo

2 tsp. lemon juice

1 Tbsp. diced red onion

1 lemon for garnish

1 radish, sliced

2 sprigs of green onion, chopped

pink salt & pepper to taste

For the arugula salad:

1 Cup fresh arugula

1 Tbsp. olive oil

1 tsp. balsamic

1 tsp. lemon juice

1) Let the Mind Blown plain shrimp thaw in the fridge overnight. Pulse in a blender or food processor until completely chopped and has a shredded texture consistency.

2) Add the shredded shrimp to a mixing bowl with the vegan yogurt, vegan mayo, lemon juice, onion, green onion, pink salt and pepper and mix to combine.

3) Prepare the arugula salad. Right before serving, whisk together the olive oil, balsamic, and lemon juice and toss with the arugula.

3) Serve Mind Blown Shrimp Salad over the dressed arugula salad and serve with radish, lemon wedges for garnish. Enjoy!

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