Shrimp salad with a green dressing
Allergens:
Egg
•Mustard
•Soy
•Crustaceans
•Hazelnuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
½ head
Lollo Bionda
½ piece
Avocado
10 g
Capers
25 g
Lemon mayonnaise with black pepper
(Contains Egg, Mustard, Soy)
5 g
Fresh dill & chives
120 g
Shrimp
(Contains Crustaceans)
¼ piece
Onion
¼ piece
Garlic
½ piece
Fennel
100 g
Pre-cooked halved baby potatoes [skin-on]
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
Nutrition Values
Energy (kJ)2131 kJ
Calories509 kcal
Fat32.7 g
Saturated Fat3.4 g
Carbohydrate25.1 g
Sugar4.7 g
Dietary Fiber9.1 g
Protein24.5 g
Salt1.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•High-Sided Bowl
Cooking Steps
1
- Very finely chop the onion. Mix in a small bowl with the vinegar and sugar.
- Boil plenty of water in a pot or saucepan and cook the baby potatoes for 3 - 5 minutes until warm.
2
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
- In a tall container mix together half of the avocado with half of the fresh herbs, garlic, mustard and extra vierge olive oil. Use an immersion blender to make a smooth dressing and season to taste with salt and pepper.
3
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.
- Mix the baby potatoes with the mayonaise and the rest of the chives.
4
- Finely chop the hazelnut and rest of the dill.
- Roughly shred the lettuce and mix with the dressing, capers and the fennel.
- Top the salad with the baby potaties, pickled red onion, shrimp, rest of the avocado and finely the chopped hazelnut and dill.