Shrimp Salad
A refreshing and colorful Shrimp Salad that brings the taste of summer, combining fresh ingredients with a tangy dressing.
Ingredients
Main ingredients
- 1 pound Shrimp (peeled and deveined) Use fresh or thawed frozen shrimp.
- 2 cups Mixed greens (such as arugula and spinach)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Cucumber (diced)
- 1/4 cup Red onion (thinly sliced)
Dressing ingredients
- 1/4 cup Olive oil Can adjust according to taste.
- 2 tablespoons Lemon juice Add more if you prefer tanginess.
- To taste Salt and pepper
Garnish
- To taste Fresh herbs (such as parsley or dill) Adds flavor and color.
Instructions
Preparation
- Bring a pot of water to a boil.
- Gently drop the shrimp into the boiling water and cook for about 2-3 minutes until they turn pink and opaque.
- Drain and cool the shrimp under cold water or in an ice bowl.
- Wash and dry the mixed greens.
- Slice cherry tomatoes in half, dice the cucumber, and slice the red onion.
Dressing and Assembly
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large serving bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Add the cooled shrimp on top and other veggies if desired.
- Drizzle the dressing over the salad and toss gently.
- Garnish with fresh herbs before serving.
- Spoon the salad into individual bowls and enjoy!
Notes
Serve with a side of crusty bread or alongside quinoa for a heartier meal. Store leftovers in an airtight container for up to two days, but enjoy fresh to maintain taste and texture.