A light, crunchy Apple Almond Shrimp Salad with apples and toasted almonds in a creamy dressing. Great for meal prep or quick lunches.

– 1 lb cooked shrimp, chopped

– 1 red apple, diced

– 1/3 cup sliced almonds, toasted

– 2 celery stalks, chopped

– 3 tbsp Greek yogurt or mayo

– 1 tbsp Dijon mustard

– 1 tsp honey

– 1 tbsp lemon juice

– Salt & pepper to taste

Cook Mode Prevent your screen from going dark

1. Toast almonds in a dry skillet until golden and fragrant.

2. Combine chopped shrimp, apple, celery, and almonds in a large bowl.

3. Whisk Greek yogurt (or mayo), mustard, honey, lemon juice, salt, and pepper in a separate bowl.

4. Pour dressing over salad and toss gently to coat.

5. Chill for 10 minutes or serve immediately.

– Use Honeycrisp or Fuji apples for best texture.

– Substitute with dairy-free yogurt or mayo if needed.

– Store in fridge for up to 3 days in an airtight container.