Shrimp Salad

02 Sep Shrimp Salad

If you’re looking for a fresh, nutritious recipe with a special touch, this shrimp salad is perfect for you. Combining sautéed vegetables, seafood, and a flavorful homemade vinaigrette, it’s ideal for a complete meal that will leave you satisfied. Simple, quick, and spectacular—great for lunch or a light dinner.

Ingredients

• 2 leeks
• 2 garlic cloves
• 200 g frozen broccoli florets
• 200 g frozen peas
• 150 g cherry tomatoes
• 50 ml olive oil (for sautéing)
• 200 g shrimp
• 6 tbsp olive oil (for the dressing)
• 4 tbsp apple cider vinegar
• 7 g vegetable powder (like powdered bouillon)
• 1/4 tsp mustard

Preparation

• Sauté the vegetables: Finely chop the leeks and garlic. In a large skillet, sauté them in olive oil. Add the thawed peas and broccoli, cooking for a few minutes until al dente.
• Prepare the shrimp: Clean thoroughly and set aside.
• Bring it together: Once the vegetables are ready, add whole or halved cherry tomatoes and the shrimp. Cook together for 2 minutes. Season to taste.
• Homemade vinaigrette: In a jar, mix the 6 tbsp olive oil, vinegar, vegetable powder, and mustard. Close the jar and shake well until combined.

Final plating: Serve the salad warm and drizzle with the vinaigrette just before eating.