Red Meat Allergy Friendly Coconut-Ranch Shrimp & Cucumber Salad

Total time40 min

Prep time20 min

Cook time5 min

Red Meat Allergy Friendly Coconut-Ranch Shrimp & Cucumber Salad

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
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1 tbsp olive oil
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp fine sea salt

For the coconut-ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp fine sea salt

For the salad

2 large english cucumbers, halved lengthwise and sliced into half-moons
4 scallions (green tops only), thinly sliced
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

2 tbsp fresh dill sprigs (optional)
lemon wedges, for serving (optional)

Instructions

1
Make the dressing: whisk together the coconut milk, coconut cream, apple cider vinegar, garlic powder, onion powder, dill, chives, parsley, and salt in a small bowl until smooth and uniform. Refrigerate while you prepare the remaining components.
2
Place the sliced cucumbers in a colander, toss with 1/4 tsp salt, and let stand for 10 minutes to draw out excess moisture. Pat dry with paper towels.

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