Leaf Salad with Shrimp and Fruits

5 from 5 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 50 g Mongoose seedlings, fresh
  • 50 g Pineapple, canned goods
  • 160 g Shrimp, peeled and cooked
  • 1 Hot peppers, red, long, medium hot
  • 2 tbsp Thousand Island Salad Dressing
  • 1 tbsp Pineapple juice
  • 1 tbsp Fish sauce, light
  • 1 tsp White wine vinegar, mild
  • 1 tsp Black pepper, fresh from the mill
  • 2 Pinches Salt

To garnish:

  • 2 size Lettuce leaves
  • 1 tbsp Pepperoni threads, (see preparation)
  • 8 Grapes
  • 2 size Shrimp
  • 2 small Pinches, paprika, red, mild
  • Mongoose seedlings, fresh


  • Cut the lettuce into leaves, wash and shake dry. Line the serving bowls with 2 large lettuce leaves. Pluck the remaining leaves into bite-sized pieces. Rinse the mung seedlings well, drain them well in the sieve and add them to the leaf pieces. Cut the pineapple into pieces the size of a thumbnail.
  • Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut transversely into thin threads. Use 1 tbsp for garnish. Add all ingredients from the lettuce to the thawed shrimp (reserve 2 large ones for garnish) to the leaf pieces, mix and distribute in the serving bowls.
  • Mix the ingredients for the dressing and season with salt, pepper and white wine vinegar. Put the extra dressing to be served in 2 small bowls. Wash the ingredients for garnish. Halve the grapes and garnish the salad. Serve the salad and dressing as a starter with extra salt and pepper and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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