Nordic shrimp salad
Servings: 4
Ingredients
Salad
- 1 Boston lettuce
- 4 mini cucumbers cut into mini slices
- 1 small red onion sliced
- 1 yellow bell pepper cut into cubes
- 12 cherry tomatoes cut in half
- 1 carrot julienned
- 300 g Nordic shrimps
- A few mint leaves
Vinaigrette
- ¼ t. (60 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp(30 ml) dried tomatoes chopped
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh parsley chopped
- 1 green onion chopped
- Pepper to taste
Instructions
- In a bowl, whisk together dressing ingredients.
- Divide lettuce leaves among four bowls. Garnish with mini cucumbers, red onion, bell bell pepper, cherry tomatoes, carrots, shrimp and mint, and drizzle with vinaigrette.
Notes
Low FODMAP substitutions:
- Replace red onion with two green onions (green part only)