Vegetable salad with shrimps and cucumbers

4 servings

3 minutes

The recipe is taken from the book "Salads, fish and seafood appetizers.

Energy value per serving

• Calories: 454
• Proteins: 21.5g
• Fats: 27.9g
• Carbohydrates: 28.4g

Ingredients

• Shrimps: 300 g
• Cucumbers: 100 g
• Boiled potatoes: 500 g
• Green peas: 100 g
• Boiled carrots: 75 g
• Green salad: 50 g
• Mayonnaise: 125 g
• Sour cream: 100 g
• Chicken egg: 1 pc
• Salt: to taste

Cooking steps

1. Boil the shrimp, peel them, shred into fibers, and cool.

   Required ingredients:

   • Shrimps: 300 g

2. Cut the boiled potatoes and carrots into thin slices.

   Required ingredients:

   • Boiled potatoes: 500 g
   • Boiled carrots: 75 g

3. Boil an egg.

   Required ingredients:

   • Chicken egg: 1 piece

4. Wash the cucumbers (peel if they are overgrown) and slice them thinly.

   Required ingredients:

   • Cucumbers: 100 g

5. Mix the prepared vegetables, add green peas, mayonnaise or sour cream, salt, and mix again.

   Required ingredients:

   • Green peas: 100 g
   • Mayonnaise: 125 g
   • Sour cream: 100 g
   • Salt:  to taste

6. After that, pile the vegetables in a salad bowl and place the boiled shrimp meat on top.

   Required ingredients:

   • Shrimps: 300 g

7. Garnish the finished dish with slices of boiled egg and lettuce leaves.

   Required ingredients:

   • Chicken egg: 1 piece
   • Green salad: 50 g