Spinach and shrimp salad is a great option for a quick, tasty and healthy dinner. See the step-by-step recipe and cook to your heart’s content!
What you will need for this salad:
Spinach – use fresh spinach
shrimps
Tomatoes – I use cherry tomatoes as I like them best.
Salt
Garlic
Olive oil
Balsamic vinegar – You can substitute the balsamic vinegar in the spinach and shrimp salad with other types of vinegar or acidic ingredients such as: Apple Cider Vinegar, Lemon Juice, I would recommend lemon juice more.
Step-by-step cooking
Step 1. Take 300-400 grams and chop the spinach, put it in a salad bowl or on a large dish. Top with balsamic vinegar or your choice of other vinegar.
Step 2. Arrange the cherry tomatoes on top of the spinach, cut in halves or quarters depending on size.
Step 3. Peel the shrimp, pour olive oil into a frying pan, add the finely chopped garlic, place the prawns and lightly fry them.
Step 4. Put the prawns in the salad, pour the garlic oil from the frying pan over the prawns, look at the situations to see how much oil to pour out if you think there is too much, don’t pour all the oil in. Lightly salt and bon appetit!
Spinach and shrimp salad is a great option for a tasty and healthy dinner. It’s ready in minutes, leaves you feeling light and yet hearty enough for dinner!
Spinach and shrimp salad
Ingredients
- Spinach: 300-400 grams
- Shrimp: 800 grams
- Cherry Tomatoes: 200-300 grams
- Salt: 2 Pinches
- Garlic: 2-4 cloves
- Olive Oil: 6 tablespoons
- Balsamic Vinegar: 2 tablespoons
Instructions
- Take 300-400 grams and chop the spinach, put it in a salad bowl or on a large dish. Top with balsamic vinegar or your choice of other vinegar.
- Arrange the cherry tomatoes on top of the spinach, cut in halves or quarters depending on size.
- Peel the shrimp, pour olive oil into a frying pan, add the finely chopped garlic, place the prawns and lightly fry them.
- Put the prawns in the salad, pour the garlic oil from the frying pan over the prawns, look at the situations to see how much oil to pour out if you think there is too much, don’t pour all the oil in. Lightly salt and bon appetit!
