Ingredients: 250 grams Shrimps,100 grams Tofu,1/2 cup Iceberg lettuce – shredded,1/2 cup Cabbage (Patta Gobi/ Muttaikose) – shredded,1/2 cup Carrots (Gajjar) – grated,1/2 cup Beetroot – grated,1/2 cup Red baby radish – sliced to roundels,1/2 cup Yellow Bell Pepper (Capsicum) – sliced,1 Green Chilli – chopped,Salt – to taste,1 teaspoon Whole Black Peppercorns – crushed,2 teaspoon Lemon juice,1 teaspoon Balsamic Vinegar,1 teaspoon Red Chilli flakes,1/2 teaspoon Sugar,1 teaspoon Extra Virgin Olive Oil,2 tablespoons Coriander (Dhania) Leaves – chopped,6 Mint Leaves (Pudina),2 tablespoons Roasted Peanuts (Moongphali) – husked and crushed
Time in minutes: 25 Servings: 2 Course: Dinner Diet: High Protein Non Vegetarian
Instructions: To begin making the Tofu & Shrimp Salad Recipe With Balsamic Dressing, clean and wash the shrimp properly. Heat olive oil in a pan and saute shrimps till golden and cooked. Keep aside in a bowl. Cut tofu into small cubes and grill on stove top. To the shrimps add balsamic vinegar, some crushed pepper, a pinch of salt and some lemon juice. Mix well to combine.In a large mixing bowl add all the sliced, shredded and grate vegetables like the lettuce, cabbage, carrots, beetroot, baby red radish, yellow bell peppers and green chillies. Season them with salt, pepper, chili flakes and some lemon juice and mix well with a spatula.Add seasoned shrimps to the veg mix and toss well to combine.Now add some more lemon juice if required, check salt and then add some sugar and roasted peanuts. Mix again.Garnish with some fresh chopped coriander and mint and serve.Serve Tofu & Shrimp Salad Recipe With Balsamic Dressing along with Mexican Salsa Chicken With Italian Cream Cheese Recipe.