76. Shrimpsalad
refreshing cucumber, tomato & shrimp salad
INGREDIENTS for 1.
sallad
½ seedless cucumber, diced
4-5 baby tomatoes, diced
½ frozen corn, cooked, drained and cooled
200g cooked shrimp
2 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon thyme, chopped
2 tbsp fresh oregano, chopped
vinaigrette
½ tsp fennel seeds, ground
¼ tsp salt
¼ tsp black pepper
2 tbsp lemon juice
1 tsp olive oil
4-5 baby tomatoes, diced
½ frozen corn, cooked, drained and cooled
200g cooked shrimp
2 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon thyme, chopped
2 tbsp fresh oregano, chopped
vinaigrette
½ tsp fennel seeds, ground
¼ tsp salt
¼ tsp black pepper
2 tbsp lemon juice
1 tsp olive oil
INSTRUCTIONS
In a mixing bowl, add the diced cucumber, tomatoes, cold corn kernels, cooked shrimp and chopped fresh herbs. Mix well and set aside.
In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
Add to reserved salad and toss ligthly to coat evenly.
Garnish with fresh herbs and flowers.
In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
Add to reserved salad and toss ligthly to coat evenly.
Garnish with fresh herbs and flowers.
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