This simple tossed salad is one that will go with any meal, any time of the year. The shrimps and garlic flavored croutons makes it extra special. With the flavor filled dressing, this salad feels complete. It’s a tasty and healthy salad that can be paired with any meal.
This delicious salad is made with iceberg lettuce leaves, broccoli slaw, pumpkin seed, shrimp, croutons, and some cucumber. You can also add some chicken, hard-boiled eggs, or chickpeas to increase the protein. I prefer to eat this salad without any dressing because it still tastes good without it. If you love your dressing, below is a good salad dressing recipe that can be eaten with this salad.
Ingredients
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- 1 cup broccoli slaw
- 2 cups iceberg lettuce
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- 1 tablespoon pumpkin seed
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- 12 peeled shrimps
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- ½ cup sliced cucumber
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- ½ cup cherry tomatoes
- For the Croutons
For the croutons
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- 4 slices of bread
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- 2 tablespoons extra-virgin olive oil
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- 1/4 teaspoon basil (or dill)
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- 1/4 teaspoon garlic powder
- Kosher salt (to taste)
For the dressing
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- 1/4 cup light mayonnaise or greek yogurt
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- 1 tablespoon apple cider vinegar
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- 1 teaspoon granulated sugar
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- juice of ½ lemon
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- salt and pepper to taste
- 1 teaspoon chopped fresh parsley optional
How to Make Croutons
Heat the oven to 375F.
Trim off the crust or sides of the bread.
Cut the bread into 1/2-inch cubes and put in a bowl.
Drizzle with extra virgin olive oil and sprinkle with the basil and garlic powder. Toss to coat.
Spread the bread cubes in a baking sheet and sprinkle lightly with some kosher salt.
Bake for about 12 to 15 minutes, turn at least 2 times, bake till its golden brown
How to Make Shrimps for Salad
Pat dry shrimp with paper towels and place in a medium bowl. Add 1/2 teaspoon paprika powder, 1 teaspoon lemon juice, 1 crushed garlic clove and a pinch of salt. stir to combine.
Place a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil, heat till its hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
Lettuce shrimp Broccoli Slaw
Instructions
Pour broccoli slaw into a large bowl.
Add iceberg lettuce, cucumber, pumpkin seed, and tomato.
In a 2-cup measuring cup, add mayonnaise or yogurt, vinegar, sugar, and lemon juice. Whisk together with a fork and pour half of dressing over broccoli slaw.
Toss salad together to make sure the dressing covers the salad. Add additional dressing as needed. Season with salt and pepper, to taste. Add shrimp and serve.
Notes:
This salad is a great make ahead recipe. It can be stored in an airtight container in the refrigerator for up to three Days.
