Refreshing Spring Stonecrop Salad with Shrimp
Perfect for Mom’s Menopause and Son’s Growth Spurt: Stonecrop Salad!
This spring green salad features stonecrop, a favorite of Mom’s, combined with shrimp, loved by our growing son. It’s a delightful dish that both mom and son enjoyed together. The perfect balance of fresh, tangy, and sweet flavors makes it an ideal healthy meal.
Ingredients- Stonecrop (Sedum sarmentosum) 1 handful (approx. 100g)
- Shrimp 10-12 medium-sized
- Fresh strawberries 5-6 berries
- Onion 1/4 small
- Olive oil 3 Tbsp
- Salt to taste
- Black pepper to taste
- Lemon juice 1.5 Tbsp (or vinegar)
- Sake (or cooking wine) 1 Tbsp
Cooking Instructions
Step 1
1. Gently wash the stonecrop under running water to remove any dirt or debris. Drain thoroughly in a colander. Rinse the strawberries, remove the stems, and cut them into 2-4 bite-sized pieces. Ensure they are cut to a manageable size so they don’t get mushy.
Step 2
2. Lightly rinse the shrimp. Pat them dry and season with a pinch of black pepper. Toss the shrimp with 1 Tbsp of sake (or cooking wine) to help remove any fishy odors. Heat a non-stick pan over medium heat with a little olive oil. Add the seasoned shrimp and cook until they turn pink and opaque, about 2-3 minutes. (Optional tip: You can also blanch the shrimp in boiling water instead of pan-frying).
Step 3
3. Prepare the dressing: In a small bowl, whisk together 3 Tbsp olive oil, 1.5 Tbsp lemon juice (or vinegar), a pinch of salt, and a pinch of black pepper until well emulsified. Finely mince the onion. For a milder flavor, you can soak the minced onion in cold water for 5 minutes, then squeeze out the excess moisture. Mix half of the prepared dressing with the minced onion to create the onion dressing.
Step 4
4. Add the cooked shrimp to the onion dressing and gently toss to coat. Ensure the shrimp are evenly coated with the onion and dressing mixture. Be careful not to overmix, as this could break the shrimp.
Step 5
5. To serve, arrange the drained stonecrop on a serving plate or in a salad bowl. Scatter the cut strawberries over the stonecrop. Top with the shrimp coated in the onion dressing. Drizzle with the remaining dressing just before serving, or serve the dressing on the side. Enjoy this vibrant and healthy spring salad that’s packed with flavor!
