Light shrimp salad
Description
A simple dish to prepare. For the salad, shrimp should be boiled or fried in advance, or stewed in soy sauce. You can substitute leaf lettuce with arugula, and lemon with mango, peach, or nectarine slices. Mayonnaise is not used in preparing this dish—only high-quality vegetable oil. The salad should be tasted immediately after preparation. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the salad leaves in water, dry them with paper towels, and place them on a plate. Instead of leafy lettuce, you can use spinach or arugula.
- 3
Step 3
Rinse the cherry tomatoes in water, remove their cores, and cut them in half or into quarters. Arrange them on lettuce leaves.
- 4
Step 4
Place peeled cooked or fried shrimp of any variety between slices of tomato. You can simply pour boiling water over frozen shrimp beforehand if they were sold as cooked and frozen.
- 5
Step 5
Place slices of lemon or lime on a plate. If you prefer sweet and salty dishes, use mango or peach instead of lemon.
- 6
Step 6
Season the salad with salt and pepper, add store-bought grainy mustard (ready-made, not dry seeds), and drizzle everything with high-quality vegetable oil—preferably cold-pressed olive oil. Serve the dish immediately after preparation, ideally with a glass of white wine.