Description
A refreshing and versatile shrimp salad perfect for a light lunch or as a side dish, showcasing fresh shrimp and colorful vegetables.
Ingredients
Scale
- 500 g cooked shrimp
- 1 cup fresh lettuce, chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, julienned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1 avocado, diced
- 1/4 cup sweet corn (optional)
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- If using fresh shrimp, boil them in salted water for 3-5 minutes until bright pink and tender. Drain and cool.
- In a large bowl, mix together the shrimp, chopped lettuce, celery, red onion, cherry tomatoes, avocado, and parsley. Add sweet corn if desired.
- In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, honey, salt, and pepper. Mix until smooth.
- Drizzle the dressing over the shrimp and vegetable mixture, carefully tossing to coat all ingredients without breaking them apart.
- Serve the shrimp salad chilled, garnishing with parsley leaves or lemon slices for added elegance.
Notes
Use the freshest ingredients for the best flavor. Adjust the dressing to suit your taste preferences.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg
Keywords: shrimp salad, seafood salad, light lunch, summer dish, refreshing salad