Shrimp And Pineapple Dinner Salad Recipe

About this recipe

A refreshing and hearty dinner salad featuring shrimp, pineapple, and a medley of fresh vegetables. Perfect for solution seekers looking for a quick and satisfying pescatarian meal.

Ingredients

• - Old India Coriander Leaves
• 1.5 kg Green Fine Beans 1X1.5Kg
• 200G Picard - Breaded Shrimp
• 300G Pack'D Organic & Chopped Pineapple
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 450 G English Cucumber 450-550g
• 1kg 1kg Green Pepper
• 220G Heinz Seriously Good Mayonnaise
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 340G Cypressa Whole Black Olives
• 1 Kg Red Onion 1kg
• 125G Florette Mixed Salad
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• 400G Whole Chickpeas In Water

Instructions

1. 1. Boil 8 medium potatoes in salted water until tender, about 15-20 minutes. Drain, cool, peel, and cut into bite-sized pieces.
2. 2. Steam 1 lb of green beans until tender-crisp, about 5 minutes. Rinse under cold water to stop cooking and set aside.
3. 3. In a large bowl, combine 6 oz of cooked shrimp, 1 cup of diced pineapple, 6 thinly sliced radishes, 6 sliced cucumbers, 1 diced green pepper, and 1 thinly sliced red onion.
4. 4. Add the cooked potatoes and green beans to the bowl. Toss gently to combine.
5. 5. In a small bowl, whisk together 6 tbsp of mayonnaise, 1 tbsp of lemon juice, 1 tsp of pepper, and 1/4 cup of chopped coriander leaves. Pour the dressing over the salad and mix well.
6. 6. Arrange 2 cups of mixed salad on a serving platter. Spoon the salad mixture over the lettuce.
7. 7. Garnish with 1/2 cup of black olives and 1 cup of chickpeas. Serve immediately.