Spinach and Shrimp Salad
4 servings
10 minutes
Spinach and shrimp salad is a refined dish of European cuisine where freshness meets rich flavor nuances. This salad was born from the desire to combine seafood with greens, creating a harmonious balance of lightness and richness. Sweet, tender shrimp beautifully contrast with the brightness of cherry tomatoes and the bitterness of spinach, while a zesty dressing of mustard, balsamic vinegar, and olive oil adds depth to the flavor. The finishing touch is fresh lemon juice that highlights the marine notes. Perfect for a summer dinner or an exquisite appetizer, this salad awakens taste buds and delights with every bite.
1
In mathematics, we go by contradiction: first, we prepare the sauce in a salad bowl, taking half a spoon of mustard and mixing it with balsamic vinegar, then adding a little olive oil.
- Wholegrain mustard: 0.5 tablespoon
- Balsamic vinegar: 1 tablespoon
- Extra virgin olive oil: 2 tablespoons
2
We add spinach leaves, mix them with the sauce, cut cherry tomatoes in half, add peeled shrimp, and drizzle with lemon juice.
- Fresh spinach leaves: 200 g
- Cherry tomatoes: 150 g
- Cooked peeled prawns: 100 g
- Lemon juice: 25 ml
