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This salad can be served as a light main dish for lunch or dinner, or as a side dish alongside grilled meats or fish.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the broccoli from getting soggy, keep the dressing separate until ready to serve.
Variants:
Avocado Addition: Add diced avocado for extra creaminess and healthy fats.
Spicy Version: Add a pinch of chili flakes or drizzle some hot sauce over the salad for a spicy kick.
Grilled Vegetables: Substitute the steamed broccoli with grilled zucchini or bell peppers for a smoky flavor.
FAQ:
Can I use cooked frozen shrimp for this salad? Yes, cooked frozen shrimp can be used. Just thaw them and remove the shells before adding them to the salad.
Can I prepare this salad in advance? Yes, you can prepare the salad in advance. However, it’s best to add the dressing just before serving to keep the salad fresh and crisp.
Is this salad gluten-free? Yes, this salad is naturally gluten-free, making it a great option for those following a gluten-free diet.
Can I use a different type of protein? Yes, you can substitute the shrimp with grilled chicken, tofu, or even chickpeas for a different protein source.
Can I make this salad vegan? To make the salad vegan, simply omit the shrimp and eggs, and replace the honey with a vegan-friendly sweetener. You can also add additional plant-based protein like chickpeas or tofu.
Shrimp & Broccoli Salad with Sweet Corn & Eggs is a deliciously vibrant and nutrient-packed dish that brings together the best of seafood, vegetables, and proteins. Whether you're looking for a quick lunch or a fresh dinner option, this salad is a perfect choice that’s as nutritious as it is satisfying!
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