Shrimp and Vegetable Salad
4 servings
20 minutes
Shrimp and vegetable salad is a light and exquisite dish that combines the freshness of greens, the juiciness of vegetables, and the tenderness of shrimp. This salad is part of European cuisine, where the balance of flavors and textures is valued. The history of such dishes dates back to Mediterranean traditions where seafood played a key role in gastronomy. The dressing made from mayonnaise, mustard, and soy sauce adds spiciness and depth of flavor to the salad. Crunchy croutons and cheese complement the composition, creating an interesting contrast of textures. It is perfect for a light dinner or festive table, delighting guests with its refined taste and aesthetic appearance. Serving with cherry tomatoes adds a touch of brightness, making it not only delicious but also visually appealing on the plate.
1
The salad is prepared in portions. Thaw frozen shrimp in the microwave (about 3 minutes) or boil in salted water (about 5 minutes), then clean.
- Shrimp: 32 pieces
- Shrimp: 32 pieces
2
Tear or cut the green salad leaves or iceberg lettuce into large pieces. Place on plates.
- Green salad leaves: 1 bunch
3
Cut the cucumber and pepper into strips. Place them on the lettuce leaves.
- Cucumbers: 1 piece
- Bell pepper: 1 piece
4
Cut the shrimp into 3 pieces each (8 shrimp per serving). Place them on the vegetables.
- Shrimp: 32 pieces
5
Make the dressing: mix mayonnaise (or sour cream), mustard, soy sauce, and finely chopped greens. Drizzle over the salad.
- Mayonnaise: 2 tablespoons
- Mustard: 0.5 tablespoon
- Soy sauce: 2 tablespoons
- Fresh herbs: 0.3 bunch
6
Sprinkle with grated cheese and croutons (with tomato and herb / cheese flavor). Optionally, garnish with cherry tomatoes.
- Hard cheese: 50 g
- White breadcrumbs: 100 g