Ingredients

• Leafy salad – e.g. iceberg lettuce, romaine lettuce
• Green grape
• Cucumber
• Tomato
• Feta cheese
• Sun-dried tomato
• Shrimps – peeled
• Optional: red fish roe
• Black pepper – freshly grinded
• White balsamic vinegar – or use 1 part sugar and 2 parts white wine vinegar
• Mango or pineapple juice

Method

1. Cut salads into strips, grapes into halves, cucumbers into triangular pieces, tomatoes into small chunks, feta cheese into small cubes, and sun-dried tomatoes into stripes.
2. Make the base with green leaves, then put in everything from step one. Add fish roe and shrimps. Drizzle black pepper on top.
3. In a separate bowl mix together olive oil, white balsamic vinegar, juice and salt. Taste to adjust.
4. Add the vinaigrette to the salad.

In order to be fresh and light, you should only mix the salad right before serving.