Tri Colour Salad Recipe
This Independence day feel Indian and super healthy: Try out this Tri color Salad (Tropical Prawns, Carrots and Beans Salad) from the chef of Renaissance Lucknow.
This 70th Independence Day, enjoy the lip-smacking tricolor salad specially prepared by the chef of Renaissance, Lucknow and feel more Indian! Indulge yourself with this super-healthy dish infused with national fervour with its tri color ingredients — beans, prawns and carrots.
The idea behind the tri colour salad is to bring home the spirit of nationalism symbolised by the three colours of the Indian flag—saffron, white and green.
Vinaigrette: 1 tablespoon Rice wine Vinegar 1 teaspoon Honey Dijon mustard 1/8 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons extra-virgin Olive oil 2 tablespoons snipped fresh chives Salad 1 pound green beans, trimmed 2 tablespoons extra-virgin Olive oil 2 Cloves garlic, finely chopped 1 1/2 pounds large shrimp, shelled and deveined 1/4 teaspoon salt 1/4 teaspoon black pepper Snipped chives for garnish (optional)
How to Make Tri Colour Salad:
- In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified.
- Add chives; set aside. Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp-tender. Drain and place in a large bowl. Toss with dressing; set aside.
- Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and shrimp.
- Season with salt and pepper and cook for about 2 minutes per side or until cooked through.
- To serve, toss with the beans. Place on a serving platter. Scatter shrimp over the top.
- Garnish with snipped chives, if desired.