Corn salad with shrimps and tomatoes


  • 150 grams of corn salad
  • 250 grams shrimps
  • 250 grams cherry tomatoes
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic
  • rosemary
  • For the filling: 8 tablespoons orange juice
  • 2 tablespoons honey
  • 6 tablespoons olive oil
  • 4 tablespoons white balsamic vinegar
  • 3 tablespoons cream cheese
  • salt
  • pepper
  • For decoration: 4 radishes

Preparation method (receipt)

Thaw shrimps in a microwave oven for 1 minute, remove the intestinal vein, rinse. Cut radish into slices, peel garlic. Rinse corn salad, put on a plate. Cherry tomatoes cut in halfs. Mix all the ingredients for the dressing, salt and pepper. Fry shrimps with crushed garlic in 1 tablespoon of olive oil for 5 minutes. Add to shrimps cherry tomatoes, warm slightly, add the rosemary, salt and pepper and arrange on the salad and garnish with radishes.

corn salad shrimps cherry tomato vegetable oil garlic rosemary orange juice honey olive oil balsamic vinegar creamy cheese salt pepper radish