Yogurt Salad with Salmon and Shrimp

Name: Yogurt Salad with Salmon and Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Natural plain yogurt firm 0.6 cup; Smoked Salmon 3.5 oz; Shrimp paste 3.5 oz; Lemon juice 1; Black pepper ¼ tsp; Extra virgin olive oil 3 tbsp; Chives 0.1 oz; Radicchio 1 cup; Fine salt 0.4 tsp; Iceberg lettuce 2 cups

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175

Calories per serving

Gluten Free

Energy Kcal 175
Carbohydrates g 4.2
of which sugars g 4.2
Protein g 10.4
Fats g 13
of which saturated fat g 2.48
Fiber g 0.8
Cholesterol mg 30
Sodium mg 712

Difficulty: Very easy
Prep time: 10 min
Cook time: 5 min
Serving: 4
Cost: Average

PRESENTATION

Bright colors and fresh flavors come together in this yogurt salad with salmon and shrimp, making it just right for busy families or anyone wanting a tasty, nutritious meal. Filled with rich seafood and a creamy Greek yogurt dressing, the dish stands out with its good looks—think plump salmon, bite-sized shrimp, and a nice touch of green from herbs and a hint of dill. Every bite brings out soft, moist textures with a sweet and refreshing seafood taste, making it popular at lunch, dinner, or weekend get-togethers. Family tables light up with this salmon salad since it’s both satisfying and light, offering a great mix of flavors that people nearly always enjoy. Served as a main dish or just a colorful side, it’s an easy win for gatherings or regular weeknight meals. The Greek yogurt dressing gives it a slight tang, while dill and herbs really boost the simple, wholesome flavor every home cook looks for in a seafood salad.

Busy days need reliable meal options, and this salmon salad delivers every time—usually the first thing gone on a dinner spread. Families like its versatility because you can serve it however you want: pile it on greens for a healthy bowl, spoon it into lettuce wraps for quick snacks, or serve it over grains like quinoa when you want something more filling. For parties, the salad dishes up easy, kid-friendly portions on crackers or inside cucumber cups…always a handy addition to the table. Since it uses a base of Greek yogurt, it’s higher in protein, super satisfying, and keeps people coming back for seconds. Both good for simple family dinners or special occasions, this salad brings together the best of both worlds—nice presentation and DELICIOUS, dependable flavor. People who try it once usually want to have it around pretty often, thanks to its nice ingredients and easygoing style. No matter the occasion, this yogurt salad with salmon and shrimp gives home cooks an all-around favorite that checks every box for taste and nutrition while keeping things simple, light, and totally enjoyable for everyone.

How to prepare Yogurt Salad with Salmon and Shrimp

To prepare the yogurt salad with salmon and shrimp, start by washing all the vegetables and drying them with a cloth. Start with the radicchio 1. Then cut it into thin strips 2. Place it in a small bowl and set aside. Then move on to the lettuce: cut the head of lettuce in half and remove the tougher inner part 3.

Then cut it into thin strips 4. Set it aside in a small bowl. Proceed by finely chopping the chives 5, also placing it in a small bowl. Then move on to preparing the salmon. Cut it into thin slices and then each of them into small strips 6.

Finish preparing the seafood by cleaning the How to clean shrimp: remove the head and shell 7, then gently extract the intestine with the help of a toothpick. Take a pan, fill it with water, and bring it to a boil. Boil the shrimps for 1 minute 8, then use a slotted spoon to remove them from the pan and place them in a small bowl to cool.

Then dedicate yourself to preparing the yogurt sauce. In a small bowl, pour the fresh yogurt and add the oil 10. Adjust with salt and pepper 11. Also, add the lemon juice 12.

Also add the chives to the yogurt sauce 13 and blend the ingredients well with a hand whisk until you get a homogeneous sauce 14. You now have all the ingredients to prepare the salad. Take a large bowl or salad bowl. Place the iceberg lettuce 15,

the radicchio 16, the salmon 17, and the boiled shrimp 18.

Then pour the yogurt sauce over it 19 and use a spoon to mix the ingredients well 20 to ensure the sauce combines with the fish and vegetables. Your yogurt salad with salmon and shrimp is now ready to refresh your and your guests' palates 21!

Storage

The yogurt salad with salmon and shrimp should be consumed right after preparation.

The yogurt sauce can be stored in the refrigerator covered with plastic wrap for up to 3 days.

It is not recommended to store the salad in the refrigerator or freeze it.

Advice

Regarding the yogurt to use in this preparation, we recommend opting for whole Greek yogurt, which is thick and low in acidity, to give the yogurt salad with salmon and shrimp an optimal result.

Curiosity

Ilya Ilyich Mechnikov was the first researcher to investigate the composition of yogurt, particularly the lactobacillus bulgaricus, which allows for its fermentation. His research stemmed from the observation of the longevity of Bulgarian populations who used it in large quantities. He later convinced entrepreneur Isaac Carasso of the nutritional goodness and health benefits of this food, leading him to open the first factory for yogurt production. The first yogurt production plant dates back to 1919 and was located in Barcelona. The name of the first company producing this product was "Danone."

In reality, references to the use of yogurt are lost in the mists of time. Traces of yogurt use date back to the Phoenicians, Greeks, and Romans, but the Arabs certainly used it too. It is even mentioned in a tale from the Arabian Nights.

However, it would be wrong to think of yogurt as just the product we are used to seeing in the supermarket's refrigerated section. In Russia, for example, koumiss is fizzy and very acidic.

For the translation of some texts, artificial intelligence tools may have been used.