Q: Can I use other types of shrimp for this salad?
A: Yes, while Canadian Arctic shrimp is preferred for its unique flavor and texture, you can substitute with other shrimp varieties.
Q: Is there a vegetarian alternative for the shrimp in this salad?
A: Yes, you can replace the shrimp with tofu or a mix of grilled vegetables for a vegetarian version.
Q: Can I prepare this salad in advance?
A: Yes, but it’s best to add the dressing just before serving to maintain freshness.
Canadian Arctic Shrimp Rainbow Salad
Notes
Ingredients:
- Canadian Arctic Shrimp, 200g
- Mixed Vegetables, 100g
- Blueberries, 10
- Yellow Peach, 1
- Cherry Tomatoes, 6
- Quail Eggs, 6
- Low-fat Salad Dressing, 25g
- Spring Onions, Ginger, and Cooking Wine, as needed
- Thaw the Canadian Arctic Shrimp, which is caught from the icy waters of the North Atlantic and Arctic Ocean, and is frozen directly on large fishing vessels without being cooked.
- Blanch the thawed shrimp in a pot with spring onions, ginger, and cooking wine to remove any fishy taste.
- After boiling, remove the shrimp and cool them in cold water.
- Cut cherry tomatoes into wedges, dice the yellow peach, and peel and slice the boiled quail eggs.
- Arrange a bed of mixed vegetables on a large plate.
- Neatly place the Canadian Arctic shrimp on the vegetables, followed by the peach, quail eggs, tomatoes, and blueberries.
- Finally, drizzle with low-fat salad dressing to finish.
- Rich in protein and omega-3 fatty acids from the shrimp.
- Low in calories due to the use of low-fat dressing.
- High in vitamins and antioxidants from the colorful fruits and vegetables.
