Shrimp Salad
From PaleOMG

Seasonally speaking, I’m a little late on this one.  Not that shrimp salad is strictly a summer thing, but this was definitely a bright addition to a BBQ that we went to a month and a half ago.  That being said, I think by using a ripe, local, fall apple you can bring this dish nicely into fall.  And if you’re doing the Whole30 thing, which I know a lot of people are these days, it’s a great “side dish” that you can bring to a potluck and rest assured that even if you can’t eat anything else, you can fill up on this.

Ingredients

• 2 cups cooked, peeled shrimp, roughly chopped
• 3 hard boiled eggs, chopped
• 3 stalks of celery, diced
• 1 green apple, cored and diced
• 1/2 red onion, diced
• 1/2 Tbsp fresh thyme, chopped
• 1/2 Tbsp fresh basil, chopped
• 1/2 Tbsp fresh parsley, chopped
• 1/4 cup Dijon mustard
• 2 Tbsp white wine vinegar
• 1 Tbsp olive oil
• salt, to taste
• pepper, to taste

Preparation

1. Combine all ingredients in a large bowl.  Stir well to combine, making sure the liquid ingredients coat the veggies.
2. Serve immediately, or refrigerate until needed.

Serves 4.