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SUMMER SALAD WITH SPINACH BREADSTICKS

  • PREPARATION

    10 min

  • COOKING

    10 min

  • DIFFICULTY

    Easy

INGREDIENTS

(3 servings)

  • 6 Grecian Living spinach breadsticks cut into three
  • 1 cucumber
  • 1 onion
  • 10 cherry tomatoes
  • half of an avocado
  • 150 g shrimp, peeled and deveined
  • salt, pepper
  • dill
  • 4 tablespoons olive oil
  • zest of half a lemon
  • parsley
  • 1 clove of garlic
  • 1 tablespoon white vinegar
  • 1 teaspoon hot spice mix

PROCESS

  1. Wash the vegetables.
  2. Cut the cucumber, skin-on, into slices, the avocado in medium dice and quarter the cherry tomatoes. Cut onion and herbs into a chiffonade.
  3. Mix the shrimp, parsley, lemon zest, garlic, oil, salt, pepper and hot spices.
  4. On a hot nonstick pan cook the shrimp for 15 minutes.
  5. Remove the pan from the heat.
  6. Place the shrimp, vegetables, dill and breadsticks into a bowl and mix.
  7. Transfer into a serving bowl and serve.

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