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One of my favourite salads is from Carpaccio’s in Miami! It’s a delicious shrimp salad with broccoli, radicchio, bruschetta and never disappoints. Of course, you guys know I had to recreate it at home so I can have it all year round!

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GAMBERI SALAD

Delicious and filling steamed shrimp and veggie salad!
Course: Salad
Cuisine: Italian
Servings: 2

Ingredients

  • 3 oz shrimp peeled and chopped into 1/4″ pieces
  • 1/2 head fresh broccoli cut into bite size pieces
  • 1 cup arugula
  • 1/2 cup radicchio or endive finely sliced
  • 1 cup tomatoes chopped
  • 1/2 onion diced
  • 1 tsp fresh or dried parsley
  • 1 tsp fresh or dried basil
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 lemon juiced
  • Salt and pepper
  • Optional: freshly grated parmesan cheese

Instructions

  • Steam or boil your shrimp. Bring water to a boil in a medium saucepan, add salt if boiling. Add shrimp and cook uncovered for 2 minutes, until shrimp turn pink. Add to an ice bath to cool and stop them from cooking further.
  • Steam broccoli in the same saucepan, for 2-3 minute, until bright green and tender. Transfer to another ice bath to stop cooking.
  • Make the bruschetta, by chopping the tomato into 1/4 inch pieces and placing in a medium mixing bowl. Add diced onion, 1 tbsp balsamic vinegar, 1/2 tbsp olive oil, parsley, basil, salt and pepper, to taste. Stir to combine and set aside to marinate.
  • In a large salad bowl, combine cooked shrimp and broccoli, arugula, radicchio. Top with remaining balsamic and olive, and toss to combine. Top with bruschetta and squeeze of desired amount of lemon juice. Grate some parmesan cheese overtop if desired.

xo
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