Lenten salad with shrimps and leeks

4 servings

20 minutes

A lean salad with shrimp and leeks is a refined combination of fresh vegetables and tender shrimp, seasoned with aromatic spices and refreshing lime juice. This recipe is inspired by European culinary traditions, where lightness and sophistication of flavor play a key role. The salad surprises with its harmony: crunchy fennel and celery complement juicy shrimp, while dill adds a fresh herbal note. Lime adds a slight tanginess, highlighting the natural sweetness of the seafood. This dish is perfect for a light dinner or festive gathering, creating a balance between healthiness and gastronomic pleasure. An ideal choice for those who appreciate freshness and vibrant flavors without excess heaviness.

Energy value per serving

• Calories: 67
• Proteins: 11.9g
• Fats: 0.9g
• Carbohydrates: 4.6g

Ingredients

• Peeled king prawns: 300 g
• Young fennel: 1 pc
• Dill: 0.5 bunch
• Celery stalk: 3 stem
• Lime juice: 0.5 pc
• Spices: to taste
• White part of leek: 1 pc

Cooking steps

1. Boil the shrimp until cooked. If you are using unpeeled shrimp, they should be peeled after boiling.

   Required ingredients:

   • Peeled king prawns: 300 g

2. While the shrimp are boiling, chop the dill, celery, fennel, and leek into small pieces.

   Required ingredients:

   • Dill: 0.5 bunch
   • Celery stalk: 3 stems
   • Young fennel: 1 piece
   • White part of leek: 1 piece

3. Mix the peeled shrimp with the vegetable mix.

   Required ingredients:

   • Peeled king prawns: 300 g
   • Dill: 0.5 bunch
   • Celery stalk: 3 stems
   • Young fennel: 1 piece
   • White part of leek: 1 piece

4. Add spices to taste.

   Required ingredients:

   • Spices:  to taste

5. Add the juice of half a lime.

   Required ingredients:

   • Lime juice: 0.5 piece