Shrimp salad with a green dressing
Calorieën
:
512 kcalEiwit
:
24.6g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkAllergenen:
- Ei
- Mosterd
- Soja
- Schaaldieren
- Hazelnoten
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
½ head
Lollo biondo
½ stuk(s)
Avocado
10 gram
Kappertjes
25 gram
Citroenmayo met zwarte peper
(Bevat: Ei, Mosterd, Soja)
5 gram
Verse dille & bieslook
120 gram
Garnalen
(Bevat: Schaaldieren)
¼ stuk(s)
Rode ui
¼ stuk(s)
Knoflookteen
½ stuk(s)
Venkel
100 gram
Voorgekookte halve kriel met schil
10 gram
Hazelnoten
(Bevat: Hazelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
Keukengerei
•Hoge kom
Instructies
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.
