Green salad with shrimps under mustard-lemon sauce
3 servings
10 minutes
Green salad with shrimp in mustard-lemon sauce is the embodiment of freshness and elegance of Mediterranean cuisine. It combines the tenderness of royal shrimp, the crunchy texture of iceberg and arugula, as well as the refreshing juiciness of cucumbers. The mustard-lemon sauce adds spiciness and a light tanginess, enhancing the flavor of seafood and greens. This salad is perfect for a light dinner or an exquisite appetizer; it energizes, refreshes, and leaves a pleasant gastronomic impression. It pairs perfectly with white wine or chilled lemonade, providing a sense of harmony and sophistication.
1
Wash all the vegetables and chop them finely.
- Rocket (arugula): 1 bunch
- Cucumbers: 2 pieces
- Iceberg lettuce: 0.5 piece
2
Clean the shrimp from the tails and cut into three pieces.
- Cooked peeled king prawns: 120 g
3
For the sauce, squeeze half a lemon into a glass, add 2 teaspoons of mustard, then pour in 3 tablespoons of olive oil and mix well.
- Lemon: 0.5 piece
- Wholegrain mustard: 2 teaspoons
- Olive oil: 3 tablespoons
4
Pour the salad with dressing and serve at the table.
- Rocket (arugula): 1 bunch
- Cucumbers: 2 pieces
- Iceberg lettuce: 0.5 piece
- Cooked peeled king prawns: 120 g
