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Salad with broccoli and shrimp

Broccoli and Shrimp Salad

Healthy and incredibly tasty — treat yourself to a light, refreshing salad! This is a really easy recipe with a clean, fresh flavor. If you like, swap the shrimp for imitation crab or ham. You can also turn it into an appetizer: cut everything into bite-size chunks, arrange them on a platter, and set a small bowl of mayonnaise in the center (a clove of garlic stirred in is a nice touch). Guests pick whatever they like and dip — it looks bright and tastes great. It's especially good alongside grilled or roasted meats like chicken wings or ribs.

Irisha

Recipe author

Composition / ingredients

Servings:

Broccoli

100

Bell pepper

100

Shrimp

100

Mayonnaise

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 48 % 10 g

Carbohydrates 14 % 3 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients.
Step 2:

Break the broccoli into florets and boil them in salted water for about 3 minutes.
Step 3:

Drain the cooked broccoli in a sieve and plunge it into ice water — this keeps it bright green.
Step 4:

Boil the shrimp (or simply thaw them) in boiling water for about 2 minutes, then drain in a sieve.
Step 5:

Cut the bell pepper into strips or any shape you like.
Step 6:

Peel the shrimp (don't forget to pull out the dark vein along the back) and cut them up. You can chop the broccoli into smaller pieces if you like. Combine everything and season lightly with salt and pepper, keeping in mind the mayonnaise is already salty. Since I served mine in individual portions, I added the mayonnaise straight to each bowl. Enjoy!