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Shrimp, Tomato, and Bocconcini Salad


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Rate this recipe 4.5/5 (4 Votes)


  • 3 cups (750 ml) sugar snap peas, cut into small pieces
  • 1 container 7 oz (200 g) pearl bocconcini, drained
  • 1 lb (454 g) Nordic shrimp
  • 2 cups (500 ml) red or yellow cherry tomatoes, halved
  • 1/2 bulb fennel, cut into small 1-inch (2.5-cm) long sticks
  • 1/4 cup (60 ml) chopped fresh chervil (see note)
  • 1/4 cup (60 ml) rice vinegar
  • 3 tablespoons (45 ml) olive oil
  • Salt and pepper


Adapted from


Step 1

In a pot of salted boiling water, blanch the peas for about 2 minutes or until al dente. Cool them in ice water and drain.
In a salad bowl or other large bowl, combine all the ingredients. Season with salt and pepper.


Add the chervil at the last moment if the salad has to stand.

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