Scalloped shrimp salad with fresh vegetables

4 servings

15 minutes

The salad of scallops with fresh vegetables is a true embodiment of the harmony of Pan-Asian cuisine. The lightness of crispy iceberg and the freshness of cucumber combine with juicy scallops to create a balance of flavors and textures. Cherry tomatoes add sweetness to the dish, while mini mozzarella provides tenderness. The finishing touch is refined grape seed oil, soy sauce, and a pinch of salt that give the dish subtle Eastern notes. This salad is an ideal choice for a light yet nutritious lunch or dinner, offering freshness and pleasure with every bite.

Energy value per serving

• Calories: 488.1
• Proteins: 65.4g
• Fats: 24.8g
• Carbohydrates: 6.9g

Ingredients

• Comb shrimp: 12 pc
• Cucumbers: 250 g
• Cherry tomatoes: 250 g
• Iceberg lettuce: 200 g
• Mini mozzarella cheese: 200 g
• Grape seed oil: 2 tbsp
• Soy sauce: 0.3 tsp
• Salt: to taste

Cooking steps

1. Boil the scallops for 2-3 minutes after boiling, then cut them into large pieces.

   Required ingredients:

   • Comb shrimp: 12 pieces

2. Chop the cucumber coarsely.

   Required ingredients:

   • Cucumbers: 250 g

3. Cut the small tomatoes in half.

   Required ingredients:

   • Cherry tomatoes: 250 g

4. Tear iceberg lettuce leaves. Mix everything, adding mozzarella balls. Season with grape seed oil, two or three drops of soy sauce, and a little salt.

   Required ingredients:

   • Iceberg lettuce: 200 g
   • Mini mozzarella cheese: 200 g
   • Grape seed oil: 2 tablespoons
   • Soy sauce: 0.3 teaspoon
   • Salt:  to taste