Curried Seafood Salad

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Based on a recipe from linda kearns’ cookbook, eat to beat menopause. I serve this as either a light lunch or as a side salad to accompany my husband’s tandoori chicken.

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Steps

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Cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender.

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Drain and allow to cool.

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In large bowl combine mayonnaise , garam masala , paprika , chilli and green onions.

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Toss in the cauliflower and shrimp and stir until coated.

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Chill until ready to serve.

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Serve on a bed of torn lettuce leaves with cilantro leaves sprinkled over the top if desired.

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Ingredients

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cauliflower, green chili, green onions, salt, mayonnaise, garam masala, paprika, shrimp, lettuce, fresh cilantro leaves