Here's a recipe for a keto shrimp and cauliflower salad with mustard vinaigrette:
Ingredients:
1 lb cooked shrimp, peeled and deveined
1 head cauliflower, chopped into small florets
1/4 cup sliced almonds
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp honey (optional)
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, cauliflower florets, sliced almonds, and chopped parsley.
In a separate mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
Pour the mustard vinaigrette over the shrimp and cauliflower mixture and toss until evenly coated.
Top the salad with additional sliced almonds and parsley if desired.
This salad is packed with low-carb ingredients and is perfect for those following a keto diet. The cauliflower adds a nice crunch and pairs well with the shrimp and tangy mustard vinaigrette. If you prefer a vegetarian option, you can substitute the shrimp for another protein source like tofu or tempeh. Enjoy!