Servings: 4 / Prep time: 10 min

 

Tomato celery and shrimp salad with chamoy vinaigrette2

Ingredients

Dressing

  • 1/2 cup Mölli Culiacan Chamoy sauce
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/2 tsp celery salt

Salad

  • 8 ounces cooked medium shrimp
  • 2 large tomatoes, diced
  • 6 celery ribs and leaves, thinly sliced
  • 1 cup English cucumber, seeded and diced
  • 20 pimento stuffed olives
  • 1⁄4 red onion, sliced
  • 3 tbsp fresh parsley, chopped

Directions

  1. Dressing: Whisk together Culiacan chamoy sauce, olive oil, lemon juice, celery salt, and salt.
  2. Salad: Toss salad ingredients together in a salad bowl and season with salt and pepper. Drizzle with desired amount of Chamoy vinaigrette. Serve shrimp salad immediately with reserved vinaigrette. Provecho!

TIP: For extra crunchiness, add 1 jicama root, peeled and diced.