Salad with shrimps, corn and tomatoes
4 servings
60 minutes
Shrimp salad with corn and tomatoes is a bright and appetizing dish that combines the freshness of vegetables, the tenderness of seafood, and the light sweetness of corn. Such salads are considered to originate from American cuisine, where experimenting with seafood and fresh ingredients is popular. Juicy tomatoes and crunchy cucumbers give the dish a refreshing taste, while lemon juice and herbs highlight its lightness. The salad is perfect as a standalone dish or as an addition to a main meal. An ideal option for a summer dinner or light snack, it attracts with its simplicity of preparation and rich flavor. It can be served with crispy toasts or delicate crackers, adding a touch of crunchiness. This dish will be a great choice for lovers of fresh and healthy salads.
1
Boil the shrimp, let them cool, and clean them. Cut the tomatoes into small pieces and the cucumbers into thin slices. Drain the water from the peas and corn.
- Shrimps: 300 g
- Tomatoes: 3 pieces
- Cucumbers: 2 pieces
- Green peas: 1 jar
- Canned corn: 1 jar
2
Mix everything, add parsley. Salt, add vegetable oil and lemon juice.
- Green: to taste
- Salt: to taste
- Vegetable oil: to taste
- Lemon juice: 1 teaspoon