Seafood in most families are on the tablenot too often. It's a pity. These are very useful products, and doctors believe that at least twice a week the menu should include dishes with all sea life. It can be a vegetable salad with shrimps, fish in any form, squid, mussels - in a word everything that the sea gives us. We will share a few recipes for salads with seafood, which are easy to prepare, but they have excellent taste, low calorie content, and most of all they contain a lot of useful microelements and vitamins. 
Vegetable salad with shrimps
Ingredients:
- 300 grams of boiled shrimp
- 100 grams of grated Parmesan cheese
- 150 grams of cherry tomatoes
- 1 cucumber
- 1 sweet pepper (preferably yellow)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- clove of garlic
- salt, pepper to taste
- greenery
Cooking method: Prepared shrimp and peeled into a salad bowl. Wash the vegetables: pepper and cucumber - large cubes, cut the tomatoes in half. Add the vegetables to the shrimp. Pour the dressing, prepared from oil, vinegar, chopped garlic, salt and pepper. Before serving, sprinkle with grated Parmesan and decorate with greens. Note. Most of our shops sell frozen boiled shrimps. If you bought just such, then know that they do not need heat treatment. They should be simply defrosted and used at their discretion. If the shrimps were frozen raw, then before boiling or pripuskaniem they must be freed from the shell and removed the intestine. 
Salad with olive and shrimps
Ingredients:
- 300 grams of boiled shrimp
- 3-4 small boiled potatoes
- 4-5 pickled cucumbers
- large cooked carrots
- can of green peas
- small red bulb
- 3-4 eggs hard boiled
- 150 grams of mayonnaise
- a few stalks of green onions
- greenery
- salt, pepper to taste
Cooking method: Cook the boiled shrimps and cut into several pieces. All vegetables and eggs cut into small cubes, green onions - ringlets. Mix all the ingredients, salt and pepper to taste, season with mayonnaise. Before serving, sprinkle with spring onions and decorate with greens. Note. It is best to use homemade mayonnaise.
Vegetable salad with shrimps and squid
Ingredients:
- 200 grams boiled shrimp
- 2 small carcasses of peeled and boiled squid
- 2 onions
- 3 hard boiled eggs
- 4 marinated cucumbers (can be replaced with pickled mushrooms)
- on handfuls of rucola and lettuce leaves
- 2 tablespoons vegetable oil
- salt, pepper to taste
- lemon juice
- greenery
- a tablespoon of mayonnaise (optional)
Cooking method: Chop onion and fry in vegetable oil, cool and put in a salad bowl. Shrimp, squid, cucumber and eggs cut into small pieces and combine with fried onions. Salt, pepper, sprinkle with lemon juice and mix. Serve on salad leaves, laying a salad with a slide in the center of the dish, decorating with sprigs of dill and parsley. Note. In principle, no dressing is needed in this salad - there is enough oil on which toast was fried, and lemon juice. Easy mayonnaise can be served separately. And one more important remark. Both shrimps and squid do not like long-term heat treatment. If seafood is digested, they will become stiff and inedible. Therefore, they should be lowered only into boiling water and cook for no more than 2-3 minutes from the time of boiling. 
Salad Bouquet with Vegetables and Shrimps
Ingredients:
- 300 grams of boiled shrimp
- 2 cooked carrots
- 2 cucumber
- 200 grams of steamed cauliflower (it should be slightly crispy)
- 1 sweet Bulgarian pepper (red)
- bunch of green onions
- a handful of frieze lettuce
- salt pepper
- salad dressing
- mayonnaise
- greenery
Cooking method: Pepper, onions, lettuce leaves, cucumbers to wash and dry. Cabbage cook in a double boiler and cool. Make salad dressing: mix olive oil, salt, pepper, lemon juice with chopped garlic and lightly shake. Pour into the gravy boat. On a large dish, distribute the leaves of the frieze salad. In the center of the hill put the shrimps, poured with a dressing. Around them, separate cucumbers, carrots, peppers, green onion, disassembled cauliflower, cut into inflorescences by separate segments. Between the vegetables to spread the sprigs of dill and curly parsley. Separately serve refueling and mayonnaise. Guests collect all the ingredients and fill the salad themselves. The dish looks very elegant. Prepare vegetable salads with shrimps, mussels, squid and other seafood. It's tasty and useful. Bon Appetit! We advise you to read:
