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.
1
Boil the scallops for 2-3 minutes after boiling, then cut them into large pieces.
- Comb (spiny) shrimp: 12 pieces
2
Chop the cucumber coarsely.
- Cucumbers: 250 g
3
Cut the small tomatoes in half.
- 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.
- Iceberg lettuce: 200 g
- Mini mozzarella (bocconcini/ciliegine): 200 g
- Grapeseed oil: 2 tablespoons
- Soy sauce: 0.3 teaspoon
- Salt: to taste
