Here’s one last summer salad recipe with original ingredients that work perfectly together!
Prep Time: 20 minutes
Cooking Time: 5 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the cucumber juice
- 1 cucumber, peeled and cut into pieces
- 1/3 cup of water (75 ml)
- 1/4 cup of lemon juice (60 ml)
For the salad
- 1 lb large frozen shrimp (16-20), thawed (450 g)
- 1 peeled cucumber, thinly sliced
- 1 avocado, thinly sliced
- 1 green onion, chopped
- 1/4 pineapple, peeled, core removed and cut into thin slices
- 1/2 cup mixed herbs, small leaves only (mint, Thai basil and coriander) (15 g)
Instructions
To make the cucumber juice: puree all the ingredients with an immersion blender. Strain through a fine sieve without squeezing the pulp to obtain a clear juice. Season with salt and pepper. Set aside in a cool place.
For the salad: fry the shrimp for a few minutes with a tablespoon of avocado oil. Set aside.
Arrange cucumber slices, pineapple pieces, green onion and avocado in soup plates. Place shrimp on top.
Pour cucumber juice on top.
Garnish with grilled onions, basil, mint or coriander to taste.