Awesome for lunch in a summer hot day.
1/2 cabbage, chopped
1 yellow bell pepper, cut in stripes
1 Roma tomato, cut in circles
1 pack of medium cooked and peeled shrimp, defrosted
For the dressing:
2 tsp sunflower oil
1 tbs apple cider vinegar
1 tsp paprika
1 tsp honey
Pinch of salt and pepper
Mix all the vegetables in a big bowl, mix the dressing separately, pour it over the veggies. Top the salad with shrimps and serve!
Yummy, crunchy and light salad.
