Wednesday, March 3, 2021


 This is a very light salad perfect to go with sandwiches or barbecue dishes, a treat for sea food lovers.

This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of this month is V and I chose Vermicelli as my ingredient and made this yummy salad.

Vermicelli pasta .. 2 cups (cooked)
Shrimps .............  250 gms
Celery seeds ...... 1/4 tsp (or 1 stalk of fresh celery diced)
Ice berg Lettuce .... as needed 
Mayonnaise .......... 1/4 cup or more as needed
Salt .................... to taste
Crushed black pepper ... 2 pinches.
Parmesan cheese ........... 1-2 tbsps (optional)

1. Cook the vermicelli pasta with little salt, oil until done. Drain and run under cold water. Set aside.
2. Boil the shrimps with salt, drain them and letthem cool.
3. Break the iceberg lettuve into small pieces.
4. In a large bowl mix all the ingredients. Check the seasoning. 
5. Serve it on a bed of lettuce leaves. 

You may use parsley or any other fresh herbs if you wish to.
You can also add some honey or olive oil to the salad 

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  1. Vermicelli pasta wow, that is a gread add. I can sure swap the shrimp for a veggie option and the pasta will make a perfect summer lunch.

    1. Oh yes, you can do that. It will taste good with anything.

  2. Wow Shobha, have never thought of using vermicelli for a salad. Definitely must try it but will have to substitute the shrimp with a suitable veggie option. Perhaps mushrooms or tofu.

    1. Lightly sauteed mushrooms will surely taste good too.I will also try with a change next time.

  3. Vermicelli salad makes such a delightful meal especially on a lazy Summer afternoon ! Would try your version with mushrooms.

  4. Vermicelli salad with mayonnaise sounds a great and delightful treat for the summers. Will try your style with broccoli or other veggies.

    1. Thanks Jolly. Broccoli is a lovely option too.


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