Salad with shrimps, young cabbage, cucumbers and bell pepper

A wonderful recipe for vegetable salad for those who follow their figure and at the same time love to eat deliciously! The mix of young cabbage, crispy cucumber and sweet bell pepper is ideally complemented by boiled shrimp, bringing a pleasant seafood flavor to the dish. And the dressing of olive oil, lemon juice and freshly ground mustard seeds perfectly emphasizes the lightness and freshness of the salad!

Ingredients

• Boiled and frozen shrimps - 400 g
• Young white cabbage - 260 g
• Cucumber - 200 g (1 pc.)
• Bulgarian pepper - 100 g (0.5 pcs.)
• Fresh dill - a few branches (5 g)
• Mustard seeds (dry) - 0.5 tsp
• Olive or sunflower oil - 2 tbsp. spoons
• Lemon (juice) - 1 tbsp. a spoon
• Salt to taste

Directions

1. Transfer the frozen shrimp to a saucepan, pour boiling water over it, put it on high heat and bring the water to a boil.
2. Since the shrimps are cooked and frozen, they do not need to be cooked for long, literally 1 minute with a strong boil. Then discard the shrimp in a colander and let the water drain, and the shrimp dry and cool.
3. Peel the shrimp. From 400 g of frozen shrimp, I got 200 g of boiled shrimp and 50 g peeled.
4. Chop the young white cabbage finely and transfer to a bowl or large salad bowl.
5. Rinse the bell peppers, remove the inner partitions with seeds. Cut the peppers into strips and add to the cabbage.
6. Wash the fresh cucumber, cut the edges. Cut the cucumber in half lengthways, then cut into thin slices. Transfer the sliced ​​cucumber to a bowl of cabbage and peppers.
7. Rinse the dill, dry and chop. Add dill to vegetables.
8. Transfer the shrimp meat here.
9. Grind mustard seeds in a mortar.
10. Season the salad with olive oil or sunflower oil (your choice, but preferably olive oil), add lemon juice, salt and grated mustard seeds.
11. Stir the salad.
12. Serve the salad with shrimps, young cabbage, cucumbers and bell peppers!
13. Bon Appetit!