Shrimp and Red Leaf Lettuce Choreogi Salad

Ingredients (Serves 2)

  • 3 red leaf lettuce leaves (60g), torn into bite-sized pieces
  • 1/2 cucumber (49g), halved lengthwise and sliced diagonally
  • 1 green onion (5cm, 10g), shredded into shiraganegi
  • 8 small boiled shrimp (72g)

  • Kewpie Choreogi Salad Dressing, to taste

Instructions

  1. Rinse and tear the red leaf lettuce. Slice the cucumber lengthwise and then into thin diagonal slices.
  2. Shred the green onion finely into shiraganegi.
  3. Place the lettuce and cucumber on a plate, add the shrimp, top with the green onion, and drizzle with Kewpie Choreogi Salad Dressing.

About This Recipe

This bright, refreshing salad pairs juicy shrimp and crisp vegetables with the bold, savory flavor of Kewpie Choreogi Dressing. Shredded green onion adds texture and depth to every bite.

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