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 porties
Cuisine: american
Ingredients: 60 ml olive oil; 22,5 ml white wine vinegar; 1 el lemon juice freshly squeezed; 1 el fresh dill finely chopped; 0,25 tl dijon mustard; 1 teentje garlic minced; 0,25 tl salt; 1 snufje black pepper freshly ground; 225 g cooked shrimp peeled and deveined; 120 g mixed baby greens; 0,5 st 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 2
Moeilijkheid: Makkelijk

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, melk, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

dressing

60 mlolive oil
22,5 mlwhite wine vinegar
1 ellemon juice, freshly squeezed
1 elfresh dill, finely chopped
0,25 tldijon mustard
1 teentjegarlic, minced
0,25 tlsalt
1 snufjeblack pepper, freshly ground

salad

225 gcooked shrimp, peeled and deveined
120 gmixed baby greens
0,5 stcucumber, thinly sliced
90 gmonterey jack cheese, shredded

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 2 min
5
Remove the shrimp from the refrigerator and add them, along with all the marinade from the bowl, to the salad greens.
Ongeveer 1 min
6
Gently toss the salad until all the ingredients are well combined and coated with dressing.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

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