Shrimp salad with canned tomatoes, green onions and celery
4 servings
30 minutes
This shrimp salad with canned tomatoes, green onions, and celery embodies the lightness and freshness of Italian cuisine. It combines the tenderness of shrimp, the juiciness of tomatoes, and the crunchy texture of celery, complemented by the spiciness of green onions and the aroma of coriander. The dressing made from olive oil, mustard, and lemon juice highlights the balance of flavors while adding richness and an elegant tang to the dish. Italians appreciate such salads for their versatility—they can serve as a light dinner, a savory appetizer, or a vibrant side to main courses. This salad symbolizes the Mediterranean diet style where fresh and natural ingredients play a key role in creating harmony of flavors and health benefits.
1
Wash and dry the lettuce leaves.
- Green salad leaves: 200 g
2
Boil the shrimp, peel them, and drizzle with lemon juice.
- Shrimp: 300 g
- Lemon: 1 piece
3
Drain the excess juice from the canned tomatoes.
- Canned tomatoes: 100 g
4
Slice the celery into thin rings.
- Celery: 1 piece
5
Chop the green onion.
- Spring onion: 1 bunch
6
Combine the salad components and dress with olive oil mixed with mustard and lemon juice. Add salt.
- Olive oil: 5 tablespoon
- Mustard: 1 tablespoon
- Lemon: 1 piece
- Salt: to taste
7
Sprinkle the salad with chopped coriander.
- Fresh cilantro (coriander): to taste
