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.
1
Boil the shrimp until cooked. If you are using unpeeled shrimp, they should be peeled after boiling.
- Peeled king prawns: 300 g
2
While the shrimp are boiling, chop the dill, celery, fennel, and leek into small pieces.
- Dill: 0.5 bunch
- Celery stalk: 3 stems
- Baby fennel: 1 piece
- Leek (white part): 1 piece
3
Mix the peeled shrimp with the vegetable mix.
- Peeled king prawns: 300 g
- Dill: 0.5 bunch
- Celery stalk: 3 stems
- Baby fennel: 1 piece
- Leek (white part): 1 piece
4
Add spices to taste.
- Spices: to taste
5
Add the juice of half a lime.
- Lime juice: 0.5 piece
