Preparation of ingredients:

200g white shrimp

An egg

Salad dressing: apple vinegar, olive oil, black pepper, salt, lemon juice (no need to leave)

Lettuce, cherry radish, tomato, broccoli

A handful of quinoa

Exercise:

1, cooked quinoa tastes tough, but quinoa itself is hard. About 20 grams of quinoa is enough for salad. After washing, put it in clear water and cook it for 20 minutes, then turn to low heat, so there is more water to cook quinoa here. After cooking, put it in clear water for cooling, and drain the water for later use.

2, about 200 grams of white shrimp, cut in half from the back, then go to the shrimp head to remove the shrimp line, wash it and cook it in boiling water for 2 minutes. My shrimp is not big, just cook it for about 2 minutes. If it is prawn, boil for 4 minutes, then take it out and peel it for later use.

You can choose the seasonal vegetables used here at will. I dip the leftover broccoli, cherry radish and bitter chrysanthemum in the sauce from yesterday's roast chicken leg rice, and then cut a tomato into paste. Before mixing salad, these vegetables should be washed and drained, put in a bowl with shrimp, boiled eggs and cut into pieces.

4. The sauce for light salad is generally oil vinegar, which can be bought online or made by myself like me. Mix 3 tablespoons olive oil, 1 spoon apple vinegar, a few drops of lemon juice, a little salt and black pepper together.

5. After all the ingredients are put in, finally sprinkle with quinoa and pour in the right amount of salad juice.

6. Mix this light salad, the key point is to match it. When the weather is hot, the shelf life of the prepared fresh vegetables and meat will be shorter after being mixed together. Be sure to make them according to the quantity and eat them as soon as possible so as not to lose the most delicious and refreshing taste.