Salad with omelette and shrimps
4 servings
25 minutes
Salad with omelet and shrimp is an original dish of Armenian cuisine that combines the tenderness of seafood with the airy texture of the omelet. The roots of the recipe lie in the traditions of using fresh vegetables and aromatic dressings, making it light yet nutritious. Shrimp adds a subtle sweet taste of the sea to the salad, while the delicate omelet made with cream and cheese adds softness and richness. Iceberg lettuce and radish contribute a crunchy freshness, while a spicy sauce made from mayonnaise and sour cream harmoniously unites all components. This salad is perfect for both festive dinners and light lunches, impressing with its balance of textures and flavors. It pairs wonderfully with white wine and light crackers, making the meal refined and memorable.
1
Boil the shrimp, keep them in boiling water for 1 minute, rinse with cold water, and drain in a sieve.
- Peeled shrimp: 250 g
2
Tear the salad leaves by hand, then chop the radish and green onion.
- Iceberg lettuce: 200 g
- Radish: 7 pieces
- Green onions: 1 bunch
3
Put shrimp, onion, and radish in a salad bowl.
- Peeled shrimp: 250 g
- Green onions: 1 bunch
- Radish: 7 pieces
4
Start making an omelet. For this, mix eggs, grated cheese, cream, and fry the omelet in butter on both sides.
- Chicken egg: 2 pieces
- Grated cheese: 3 tablespoons
- Cream: 1 tablespoon
- Butter: 15 g
5
Cool it down and cut into small cubes or strips. Add to the salad.
- Chicken egg: 2 pieces
6
For the dressing, mix mayonnaise with sour cream, season with salt and pepper to taste, pour over the salad and mix.
- Mayonnaise: 3 tablespoons
- Sour cream 20%: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste