Spinach and Shrimp Salad

4 servings

10 minutes

Spinach and shrimp salad is a refined dish of European cuisine where freshness meets rich flavor nuances. This salad was born from the desire to combine seafood with greens, creating a harmonious balance of lightness and richness. Sweet, tender shrimp beautifully contrast with the brightness of cherry tomatoes and the bitterness of spinach, while a zesty dressing of mustard, balsamic vinegar, and olive oil adds depth to the flavor. The finishing touch is fresh lemon juice that highlights the marine notes. Perfect for a summer dinner or an exquisite appetizer, this salad awakens taste buds and delights with every bite.

Energy value per serving

• Calories: 130.2
• Proteins: 6.8g
• Fats: 10g
• Carbohydrates: 3.2g

Ingredients

• Peeled boiled shrimps: 100 g
• Fresh spinach leaves: 200 g
• Cherry tomatoes: 150 g
• Grainy mustard: 0.5 tbsp
• Lemon juice: 25 ml
• Extra virgin olive oil: 2 tbsp
• Balsamic vinegar: 1 tbsp

Cooking steps

1. In mathematics, we go by contradiction: first, we prepare the sauce in a salad bowl, taking half a spoon of mustard and mixing it with balsamic vinegar, then adding a little olive oil.

   Required ingredients:

   • Grainy mustard: 0.5 tablespoon
   • Balsamic vinegar: 1 tablespoon
   • Extra virgin olive oil: 2 tablespoons

2. We add spinach leaves, mix them with the sauce, cut cherry tomatoes in half, add peeled shrimp, and drizzle with lemon juice.

   Required ingredients:

   • Fresh spinach leaves: 200 g
   • Cherry tomatoes: 150 g
   • Peeled boiled shrimps: 100 g
   • Lemon juice: 25 ml