Vegetable salad with salmon and shrimps
4 servings
15 minutes
Vegetable salad with salmon and shrimp is a true celebration of flavors and textures. Its roots go back to Russian cuisine, where the harmony of seafood and fresh vegetables is valued. The bright shades of red and yellow peppers, crunchy cucumbers combined with tender salmon and crab meat create a rich flavor ensemble. Dressed with apple cider vinegar and vegetable oil, the salad acquires a light tanginess that highlights the freshness of the ingredients. The pepper mix adds spiciness and zest, while the tiger shrimp garnishing the dish gives it sophistication. This salad is perfect for both festive gatherings and light dinners, offering delight in every bite.
1
Cut cucumbers, red and yellow bell peppers into strips.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Cucumbers: 2 pieces
2
Slice: salmon, crab meat.
- Lightly salted Atlantic salmon: 200 g
- Crab meat: 200 g
3
Fill points 1 and 2 with vegetable oil and apple vinegar. Add a mixture of peppers (white, red, black, green - better to grind them).
- Vegetable oil: 1.5 tablespoon
- Apple cider vinegar: 2 tablespoons
- Mixed peppercorns (four peppers): to taste
4
Boil the shrimp and decorate the salad with them.
- Tiger prawns: 5 piece
