What to eat on hot summer days? Hours of sweating in a warm kitchen fs not exactly the best option. And the hot days also call for light meals. That is why this summer scampi salad is the ideal solution. It's ready in fifteen minutes! And it's delicious too! You can have it as a starter, but also as a light lunch with a piece of baguette and a glass of white wine.
Tasty summer scampi salad
Ingredients
For the salad
- 120 gram scampi frozen
- 80 gram mixed salad
- 150 gram corn canned
- 10 cherry tomatoes
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons balsamic
- pepper
- salt
Instructions
- Remove the scampi from the freezer in time and let them thaw.
- Cut the red onion into rings.
- Halve the cherry tomatoes.
- Mix the lettuce, corn, onion and cherry tomatoes in a large bowl.
- Make the dressing. To do this, mix the balsamic vinegar, white wine vinegar and olive oil in a bowl. Season with salt and pepper.
- Mix the dressing under the salad.
- Heat some olive oil in a pan. Add some paprika powder, salt and pepper.
- Once the oil is hot, we add the scampi. We briefly roll them in the pan so that they absorb the flavors and become lukewarm. Then we take the pan off the heat. Half a minute is more than enough. They are already cooked, otherwise they will become tough. We just want them to absorb the flavors and warm up a bit.
- Now arrange the salad in deep plates and arrange the scampi on top.
Nutrition
How to prepare this tasty summer scampi salad?
Well, this summer scampi salad really doesn't take much to prepare. In terms of cutting, you only have the onion and the cherry tomatoes. The rest is mixing and rolling the scampi through the warm pan.
However, the first thing we do is take out the frozen scampi. They have to thaw. You can also use fresh scampi, but you will have to keep them in the pan a little longer later.
Then we start with a little cutting. We remove the skin from the red onion. Then we halve it and cut the halves into thin rings. We also halve the cherry tomatoes. Finally, we open the can of corn and drain it.
Then we mix the salad, the red onion, the cherry tomatoes and the corn in a large salad bowl.
Next we make the dressing for the salad. Two tablespoons of each: olive oil, white wine vinegar and balsamic vinegar. Season the dressing further with salt and pepper. Then we sprinkle the dressing over the salad and mix everything well.
Now the scampi are still missing. We heat a pan on the stove with some olive oil. Immediately add some paprika powder, salt and pepper. When the pan is hot, we add the scampi. Now we only have to roll them through the pan a few times. So that they absorb the flavors of the olive oil and the herbs well. And get warm. However, we don't want to fry or boil them, because that's already done and otherwise they become tough. Do you use fresh scampi? Then they can stay in the pan a little longer, until they turn pink.
Finally, we arrange the salad in deep plates. And we then place the scampi over the salad.
As a starter, or as a lunch?
You can have this salad as a starter or as a main course. As described here, it is a starter for four people.
However, you can also make it as a light lunch for two people. Then have a large piece of baguette and a glass of white wine. And you have the most delicious lunch that you can enjoy outside on the terrace.
More surprising.summer
Climate changes force us more and more to adapt our eating habits during the extended hot summer period. You don't want to spend half the day sweating in the kitchen. And an easily digestible lunch is also way better for you body in this weather. You can find more summer inspiration here:
- Summer zucchini lunch with cheddar-yolk sauce.
- Summer lunch with chicken and croutons.
- Watermelon strawberry salad.
- Yellow-green summer pasta.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
Leave a Reply