Wild Dill Shrimp Salad

Wild Dill Shrimp Salad

Products Used:

Wild Dill Shrimp Salad


2 cups mayonnaise, preferably homemade with Harvest Wild Dill Olive Oil (recipe here)*

1 tsp Dijon mustard

2 Tbs Harvest A-Premium White Balsamic Vinegar

1 tsp freshly ground black pepper

1 tsp Kosher salt

3-6 Tbs fresh dill, minced**

4 lbs cooked shrimp, peeled, deveined, and tails removed

1 medium red onion, diced (about 1 cup)

4 medium stalks celery, diced (about 2 cups)

1 lemon, cut into quarters


In a medium bowl, whisk together the mayonnaise, mustard, Balsamic Vinegar, salt, pepper, and dill. Set aside. In a separate, larger bowl, toss shrimp, onion, and celery together; fold in dressing. Taste and adjust seasoning accordingly. Squeeze lemon over salad before serving or use wedges for garnish.

Serving suggestions: We love this creamy salad with hunks of baguette or on crackers; it also makes a wonderful stuffing for wonton cups or lettuce wraps!

* Our mayonnaise recipe yields about 1 cup, so you'll need to double it

** Use less fresh dill if you made Dill Mayonnaise, and more if using store-bought or unflavored mayo

Adapted from Ina Garten
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