Salad with shrimps and baked vegetables
6 servings
35 minutes
Shrimp and roasted vegetable salad is a refined dish of Pan-Asian cuisine that harmoniously combines the freshness of seafood with the aroma of roasted vegetables. Inspired by traditional Asian cooking techniques, this salad reveals a flavor palette through tender shrimp, sweet roasted peppers, and slightly caramelized zucchini. Combined with pasta, olives, and crunchy greens, it becomes a light yet hearty treat. The dressing of lemon juice, olive oil, and dill adds a zesty freshness that highlights the natural flavors of the ingredients. This salad is perfect as a standalone dish for a light lunch or an elegant appetizer before the main dinner, especially in summer.
1
Preheat the grill. Brush the zucchini pieces with half of the oil and place them on the rack along with the pepper, previously cleaned and halved. Bake for 10 minutes, flipping the zucchini pieces once.
- Courgette: 1 piece
- Red chili pepper: 1 piece
2
Let the zucchini cool, and place the pepper in a tightly sealed bag. Leave for 10 minutes for the pepper to cool.
3
While the pepper cools, heat the pasta. Drain and rinse them under cold water.
- Pasta: 500 g
4
Mix the pasta with zucchini, shrimp, olives, and salad leaves. Then chop the pepper into small pieces and add it to the mixture.
- Courgette: 1 piece
- Shrimp: 400 g
- Black olives: 10 pieces
- Green salad leaves: 80 g
- Red chili pepper: 1 piece
5
In a bowl, whisk the remaining olive oil with lemon juice and dill. Season with salt and black pepper to taste, drizzle with the dressing, and mix thoroughly. Refrigerate until needed.
- Olive oil: 4 tablespoons
- Lemon juice: 2 tablespoons
- Dill: 3 tablespoons
- Olive oil: 4 tablespoons
