Shrimp salad with vegetables
2 servings
15 minutes
Shrimp salad with vegetables is a harmony of freshness and marine flavor from Japanese cuisine. This dish delicately intertwines the tenderness of shrimp, the light spiciness of pickles, and the juiciness of tomatoes. Potatoes add nourishment to the salad, while green peas and lettuce leaves provide freshness and crunch. Dressed with mayonnaise and ketchup, it acquires a soft, slightly sweet note. Ideal as a light dinner or festive table dish, garnished with greens and extra shrimp pieces. This salad combines simplicity and elegance, making it a desirable guest at any table.
1
Mix the mashed canned shrimp meat with boiled potatoes, pickles, fresh tomatoes, and lettuce leaves. Add green peas.
- Shrimp: 60 g
- Potato: 60 g
- Pickled cucumbers: 40 g
- Tomatoes: 30 g
- Canned green peas: 2 tablespoons
- Green salad leaves: 4 pieces
2
We mix with mayonnaise, ketchup, salt, and pepper, carefully.
- Mayonnaise: 3 tablespoons
- Ketchup: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Optionally, we decorate the salad with finely chopped greens, slices of cucumbers, tomatoes, and shrimp.
- Shrimp: 60 g
- Pickled cucumbers: 40 g
- Tomatoes: 30 g
- Fresh herbs: to taste
