Shrimp and veg coated in a sweet and tangy dressing. This was a nice shrimp salad for two or a starter/side for four.
Shrimp Salad
| Salads And Soups | Paleo | Fruits Nuts And Vegetables | Fish And Seafood |
Ingredients
- For the shrimp
- 400 g peeled shrimp
- ½ tbsp lard
- ¼ tsp salt
- ⅛ tsp black pepper
- For the salad
- 135 g (¼ head) iceberg lettuce
- 1 x avocado
- 200 g (½ medium) cucumber
- 1 medium tomato
- For the dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tbsp honey
- pinch mustard powder
Instructions
Preparation
- Roughly chop the lettuce.
- Chop the avocado.
- Chop the cucumber.
- Dice the tomato.
Method
- Step 1
- Melt the lard in a medium frying pan on medium heat. (Number 6.)
- Season the shrimp with salt and pepper.
- Fry the shrimp for about 5 mins turning halfway through; they will turn pink when done.
- Step 2
- Mix the lettuce, avocado and tomato.
- Step 3
- Whisk the olive oil, apple cider vinegar, honey and mustard in a small bowl.
- Step 4
- To serve, pour the dressing over the salad ingredients and place the shrimp on top.
Alex