Cucumber and Shrimp Salad

2 servings

5 minutes

Cucumber and shrimp salad is an exquisite dish of European cuisine that combines the freshness of cucumbers, the tenderness of shrimp, and the crunchy texture of Chinese cabbage. Light yet nutritious, it is perfect for a summer lunch or festive dinner. Mayonnaise and soy sauce create a subtle balance of creamy and spicy notes, while chicken egg adds richness to the flavor. The recipe's variability allows for experimentation: corn, avocado, greens or sesame can be added. Yogurt can replace mayonnaise, and lemon juice with dill adds extra freshness. This salad pairs wonderfully with white wine and crispy bread, and its lightness and harmony of flavors make it a favorite choice for those who appreciate gastronomic pleasure without heaviness.

Energy value per serving

• Calories: 143.4
• Proteins: 15.1g
• Fats: 7.9g
• Carbohydrates: 3.2g

Ingredients

• Peeled boiled shrimps: 100 g
• Chinese cabbage: 100 g
• Cucumbers: 100 g
• Chicken egg: 1 pc
• Mayonnaise: 10 g
• Soy sauce: 10 ml

Cooking steps

1. Mix all the ingredients. You can add corn, greens, avocado, and sesame seeds. Replace soy sauce with lemon juice and dill, and use yogurt instead of mayonnaise.

   Required ingredients:

   • Peeled boiled shrimps: 100 g
   • Chinese cabbage: 100 g
   • Cucumbers: 100 g
   • Chicken egg: 1 piece
   • Mayonnaise: 10 g
   • Soy sauce: 10 ml