Shrimp Salad Cherry Tomatoes Egg (Printable Version)
Colorful shrimp salad with tomatoes, egg, corn, and creamy mustard dressing for a quick, balanced meal.
# What You'll Need:
→ Salad
01 -
200 g cooked shrimp, peeled and deveined
02 -
1 cup cherry tomatoes, halved
03 -
1 large boiled egg, peeled and quartered
04 -
120 ml cooked corn kernels, fresh or canned
05 -
2 cups crisp lettuce leaves, such as romaine or butter lettuce
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Dressing
08 -
45 ml sour cream
09 -
15 ml Dijon mustard or whole grain mustard
10 -
5 ml freshly squeezed lemon juice
11 -
5 ml olive oil
12 -
2.5 ml honey, optional
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
# Steps To Follow:
01 -
Whisk sour cream, Dijon mustard, lemon juice, olive oil, and honey together in a small bowl. Season with salt and freshly ground black pepper. Set aside.
02 -
Layer crisp lettuce leaves at the base of a serving bowl. Evenly distribute shrimp, cherry tomatoes, corn kernels, and quartered boiled egg over the greens.
03 -
Spoon the dressing over the salad just before serving. Garnish with additional black pepper or chopped fresh chives if desired.
# Notes and Tips:
01 -
Chill the shrimp before assembly for optimal freshness and texture.
02 -
Substitute Greek yogurt for sour cream in the dressing for a lighter version.
03 -
Add avocado slices or cucumber for extra creaminess and crunch.