Tri Colour Salad

Total Time:
15 mts
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Easy

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.

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  • 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.