Dill-Garlic Shrimp Salad
with Ranch Dressing and DIY Croutons
This dish makes it easy to build up everyone's plate with what they love! Little one doesn't like croutons or tomatoes? No problem, keep them all to yourself. Everyone loves ranch – drizzle it over everything and this dinner will be a hit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Spring Mix
1 unit(s)
Tomato
3 unit(s)
Radish
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
½ tsp
Sugar*
2.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Thinly slice radishes into rounds.
- Cut tomato into 1/2-inch pieces.
- Tear or cut ciabatta into 1-inch pieces. (TIP: Tearing the ciabatta into rustic pieces creates nooks and crannies. Perfect for turning into toasted croutons!)
- Add ciabatta and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- Add tomatoes and radishes, then toss to combine.
- Heat a large non-stick pan over medium heat.
- When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
- Transfer to a plate.
- Reheat the same pan over medium.
- While the pan heats, using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels.
- Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, turning occasionally, until shrimp just turn pink, 3-4 min.**
- Carefully transfer shrimp to a plate.
- Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.
- Divide salad and shrimp between plates.
- Drizzle ranch dressing over top.
- Sprinkle remaining croutons over top.
If you've opted to get shrimp, while the pan heats, use a strainer to drain and rinse shrimp. Pat dry with paper towels. Season the same way the recipe instructs you to season the salmon. No need to drizzle on oil ahead of time. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat, then transfer shrimp to a plate.
Garnir la salade de crevettes.