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🍽️ Colorful Leaf Salad with Shrimp

316 kcal · 30 min · 4 servings

Ingredients

• 100 g shrimp
• 0.5 lemon
• salt
• pepper
• 5 tbsp olive oil
• 0.5 bunch basil
• 1 radicchio
• 50 g arugula
• 50 g corn salad
• 1 tomato
• 2 tbsp balsamic vinegar

Instructions

1. 1. Squeeze the lemon.
2. 2. Mix the lemon juice with salt and pepper.
3. 3. Stir in 3 tablespoons of olive oil.
4. 4. Cut half of the basil into fine strips.
5. 5. Fold the basil strips into the marinade.
6. 6. Add the washed and drained shrimp.
7. 7. Let the shrimp marinate briefly.
8. 8. Wash the salad leaves.
9. 9. Remove the tough stems.
10. 10. Shake the salad leaves dry.
11. 11. Tear the leafy greens into small pieces.
12. 12. Pour boiling water over the tomato.
13. 13. Immediately shock the tomato in cold water.
14. 14. Peel off the skin of the tomato.
15. 15. Cut the tomato in half.
16. 16. Remove the core of the tomato.
17. 17. Dice the flesh of the tomato.
18. 18. Divide the leafy greens onto two plates.
19. 19. Whisk the vinegar with salt and pepper.
20. 20. Stir in the remaining oil.
21. 21. Drizzle the salad with the vinegar mixture.
22. 22. Place the shrimp on the salad before serving.
23. 23. Place the tomato cubes on the salad before serving.
24. 24. Garnish the salad with the remaining basil.

Nutrition per serving

• kcal: 316
• Protein: 12 g · Fett/Fat: 26 g · Carbs: 7 g