Tropical Salad
8 servings
10 minutes
Tropical salad is an exotic blend of freshness and the delicate taste of seafood. Its roots can be found in Mediterranean cuisine, known for its light yet rich dishes. Shrimp adds a refined sea note to the salad, while sweet pineapple chunks provide juiciness and a slight tang, creating a harmony of flavors. Mushrooms with a soft texture complement the dish, adding richness. Mayonnaise binds the ingredients but is used in minimal amounts to maintain freshness and balance. This salad is perfect for summer evenings, romantic dinners, or festive tables. It is light, refreshing and evokes associations with seaside shores, sunshine and warm breezes. Each spoonful is a journey into a world of exquisite taste and gastronomic delight.
1
Boil the eggs, peel them, cut into medium cubes, and place in a salad bowl.
- Chicken egg: 3 pieces
2
Add chopped (of comparable size) pineapples and mushrooms to the eggs.
- Canned pineapple: 1 jar
- Canned champignons: 1 jar
3
Clean the shrimp completely, removing even the tails, boil, cool, and add to the salad.
- Peeled shrimp: 400 g
4
Salt, pepper, and add a small amount of mayonnaise. Since pineapple gives a lot of moisture, add mayonnaise in small portions, watching the consistency so the salad doesn't turn into a puree soup.
- Sea salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste
5
Gently mix, trying not to break the integrity of the eggs, and the salad is ready to serve.