A step-by-step recipe with a photo of preparing a salad with cabbage, tomatoes, shrimps and a poached egg. Nutritious salad and low calorie content. Video recipe.
In the season of fresh vegetables and herbs, I suggest preparing a healthy, tasty, light and at the same time satisfying summer salad with cabbage, tomatoes, shrimps and a poached egg. The dressing is the simplest, however, it becomes more interesting when the delicate yolk is blurred. Such a salad is not a shame to serve on a festive table; it is perfect for a family dinner. It is also a great idea for a delicious and healthy breakfast that is not difficult to prepare. After spending an extra 5 minutes in the morning, you will have an exquisite dish worthy of the highest praise on your table!
For this salad, you can use any vegetables: cucumbers, radishes, bell peppers … Since the main products here are shrimps, and the interesting one is poached egg. Shrimp is a common seafood for salads. They are always light and nutritious, they have a very delicate and refined taste. Thanks to the addition of shrimp and eggs, the salad contains a lot of healthy protein, which is important for weight loss. Poached egg is a French version of boiled eggs, where the eggs are boiled without the shell. They give the dish a special flavor. It is not difficult to cook it correctly, especially if you know the basic rules. For a more satisfying salad, sprinkle with garlic croutons or homemade croutons.
See also how to make crab salad with cabbage and tomatoes.
- Calorie content per 100 g - 105 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- White cabbage - 200 g
- Cucumbers - 1 pc.
- Salt - pinch or to taste
- Vegetable oil - for dressing
- Garlic - 1 clove
- Tomatoes - 1 pc.
- Eggs - 2 pcs.
- Dill - bunch
- Parsley - a bunch
- Cilantro - bunch
- Boiled-frozen shrimps - 200 g
Step by step cooking salad with cabbage, tomatoes, shrimps and poached egg, recipe with photo:
1. Wash white cabbage under running water and dry with a paper towel. Cut off the required amount and chop into thin strips.
2. Wash the cucumbers, dry with a paper towel, cut off the ends on both sides and cut into thin quarter rings.
3. Wash, dry and cut the tomatoes into slices of any size.
4. Peel the garlic and finely chop it.
5. Wash cilantro, dill and parsley, dry with a paper towel and chop finely.
6. Defrost shrimps in advance or cover with water at room temperature and leave for 15 minutes. Then peel them off and cut off the head.
7. Place all food in a deep bowl. Season them with vegetable oil and salt and stir. You can make a complex dressing with soy sauce, lemon juice, and olive oil.
8. Boil poached eggs in a way convenient for you. For example, pour the contents into a cup of water and microwave for 1 minute at 850 kW. If the power of the appliance is different, adjust the cooking time so that the protein coagulates and the yolk remains liquid.
To make the protein "grab" better and properly envelop the yolk, you can add a little vinegar to a cup of water.
9. Place shrimp vegetable salad on a serving plate.
10. On the salad with cabbage, tomatoes and shrimps, carefully place the poached eggs. Serve the prepared salad to the table.
See also a video recipe on how to make a poached egg salad.
