LunchDinnerMain Course

Green Salad With Dilled Shrimp

Name: Green Salad With Dilled Shrimp
Prep time: 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: american
Ingredients: 60 ml olive oil; 22.5 ml white wine vinegar; 1 tbsp lemon juice freshly squeezed; 1 tbsp fresh dill finely chopped; 0.25 tsp dijon mustard; 1 clove garlic minced; 0.25 tsp salt; 1 pinch black pepper freshly ground; 225 g cooked shrimp peeled and deveined; 120 g mixed baby greens; 0.5 pcs cucumber thinly sliced; 90 g monterey jack cheese shredded

A light and refreshing main course salad featuring tender shrimp marinated in a zesty dill vinaigrette. Crisp greens, cool cucumber, and Monterey Jack cheese round out this simple yet flavorful dish.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 2
Difficulty: Easy

Gluten-free

Allergen information: may contain crustaceans, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dressing

60 mlolive oil
22.5 mlwhite wine vinegar
1 tbsplemon juice, freshly squeezed
1 tbspfresh dill, finely chopped
0.25 tspdijon mustard
1 clovegarlic, minced
0.25 tspsalt
1 pinchblack pepper, freshly ground

salad

225 gcooked shrimp, peeled and deveined
120 gmixed baby greens
0.5 pcscucumber, thinly sliced
90 gmonterey jack cheese, shredded

Equipment

large bowl · medium bowl · knife · cutting board · whisk · small bowl

The method

Step by step

1
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, fresh dill, dijon mustard, minced garlic, salt, and black pepper until emulsified.
About 3 min
Cook’s note: For a smoother dressing, you can use a lidded jar and shake vigorously.
2
Place the cooked shrimp in a medium bowl and pour the dressing over them. Toss gently to coat.
About 2 min
Cook’s note: Ensure the shrimp are patted dry before adding the dressing so it adheres better.
3
Cover the bowl with the shrimp and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
Cook’s note: This resting step is crucial for the shrimp to absorb the flavors of the dill dressing.
4
In a large salad bowl, combine the mixed baby greens and the sliced cucumber.
About 2 min
5
Remove the shrimp from the refrigerator and add them, along with all the marinade from the bowl, to the salad greens.
About 1 min
6
Gently toss the salad until all the ingredients are well combined and coated with dressing.
About 1 min
Cook’s note: Use salad tongs to toss gently to avoid bruising the delicate greens.
7
Top the salad with the shredded Monterey Jack cheese and serve immediately.
About 1 min

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

This salad is best served cold and does not require reheating.