Ingredients
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100 g Shrimpcooked and peeled
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3 handfuls Romaine lettuceor Iceberg lettuce
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1 handful Arugula
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3 pcs Egg(s)
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9 pcs Cherry tomatoes
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2 pcs Cucumbermiddle-sized
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1/2 bundle Dillfresh
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6 tbsp Mayonnaise
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1/4 pcs Red onion
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1/2 pcs Lemon
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Salt
Directions
This salad doesn’t seem to be very sophisticated but we greatly enjoyed it in Stockholm where we first tried it and recreated it once we came back home. I think that the secret of this salad’s success is fresh and organic ingredients. Use fresh, cooked with salt shrimp, and most importantly, pick fresh and very crispy lettuce. Arugula’s an important ingredient too, it adds some spiciness to the salad. And a handful of dill is essential here as it perfectly complements shrimp. To complete the salad, squeeze fresh lemon juice over it first, and then dress with mayonnaise.
As you can see, this Sweden shrimp salad is quite simple but attention to detail is what makes it perfect.
Enjoy!
Today's visits: 2.
Steps
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1
Done
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Cook shrimp in water with salt. Peel, if needed. The recipe uses 100 g of cooked and peeled shrimp per serving. |
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2
Done
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Hard-boil the eggs and let cool. Cut each one in half. |
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3
Done
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Cut the cherry tomatoes into halved or quarters. Cut the lettuce into strips and combine with the arugula. Cut the onion into thin semi-circles. Coarsely dice the cucumbers. Cut the lemon into 2 wedges. |
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4
Done
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To serve, place a handful of the green, ⅓ of cucumbers, cherry tomatoes, and onion, on a serving plate. Add 100 g of shrimp on top, two egg halves, one lemon wedge on the side, and 2 tbsp of mayo. |
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5
Done
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Sprinkle with dill, season with some salt. Serve. To eat, squeeze the lemon wedge and combine with the mayo. |
