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🥗 Colorful Shrimp Salad

94 kcal · 30 min · 4 servings

Ingredients

• 1 romaine lettuce
• 4 tomatoes
• 1 cucumber
• 2 stalks chicory
• 1 bunch parsley
• 4 shrimp
• 1 tbsp oil
• 2 tbsp white wine vinegar
• salt (pepper)
• 1 bunch parsley
• salt (pepper)

Instructions

1. 1. Rinse the salad leaves under running water.
2. 2. Shake the salad dry.
3. 3. Tear the salad into small, bite-sized pieces.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into thin wedges.
6. 6. Wash the chicory.
7. 7. Cut out the hard base of the chicory in a wedge shape.
8. 8. Carefully separate the chicory leaves from each other.
9. 9. Wash the cucumber.
10. 10. Slice the cucumber into thin rounds.
11. 11. Distribute the prepared salad onto four plates.
12. 12. Heat the oil in a frying pan.
13. 13. Rinse the shrimp under cold water.
14. 14. Pat the shrimp dry with a kitchen towel.
15. 15. Remove the vein of the shrimp with a sharp knife.
16. 16. Fry the shrimp for 3 minutes on both sides.
17. 17. Thoroughly mix all ingredients for the sauce.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Chop half of the parsley finely.
21. 21. Stir the chopped parsley into the sauce.
22. 22. Drizzle the sauce over the salad.
23. 23. Place one shrimp on each portion.
24. 24. Garnish the salad with the remaining parsley leaves.

Nutrition per serving

• kcal: 94
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 8 g