Sometimes, on Saturdays that aren’t filled with chores, social obligations or work, Mike and I like to wander to our friendly-neighbourhood Whole Foods. I love Whole Foods, especially since they have super-helpful, knowledgeable staff and hard to find items. Recently I even found out that they’ll order you specialty produce if you request it. All the things that Whole Foods offers on a regular daily basis makes it a great place to shop, but my favourite day to go is Saturday, because Saturday is sample day!
You’ll often find local vendors sampling their fares as well as unmanned samples of whole wheels of brie and strawberry balsamic with parmesan crackers and shrimp salad. The shrimp salad, for store-made, was pretty good: fresh, bright and addictive, especially with tortilla chips. Unfortunately for Whole Foods, I didn’t buy any salad, but it did inspire me to create my own shrimp salad. For the record, I did buy the tortilla chips they sampled. They’re made by a local company and they are the freshest, crispest tortilla chips I’ve ever had out of a cellophane bag.
The salad I created was simple: lots of baby shrimp, celery, green onions, mint, Thai basil, cilantro, green onions, lime and kewpie mayonnaise. I served it with tortilla chips, but really, you can eat it as is.
Vietnamese-esque Shrimp Salad Recipe
The term “recipe” is used loosely and this is completely customizable, so feel free to add or leave out any ingredient as you see fit.
1 cup baby shrimp
1/2 cup diced celery*
1 small shallot, diced
1/4 bunch green onions, sliced
handful of mint leaves, Thai basil and cilantro
juice of 2 key limes or 1/2 lime
2 tablespoons kewpie mayonnaise
salt and pepper to taste
Roughly chop up the mint, Thai basil and cilantro. Toss all the ingredients together, taste and season accordingly. Enjoy with tortilla chips or on it’s own!
*I’ve made this salad twice now and it’s definitely better with celery instead of the cucumbers that are in the photo