Protein: Shrimp Salad

A tasty salad for a hot summer night.

Serves: 2
about 20 minutes

1 lb arugula leaves
3 oz medium shrimp, cooked, peeled and deveined
2 cups Chinese cabbage, chopped
4 cocktail tomatoes, diced
1 avocado, diced

For the cocktail sauce:
4 medium sized tomatoes, peeled, seeded and diced
5 oz yoghurt, plain
1 tablespoon heavy cream
1 teaspoon olive oil
1 garlic glove, minced

How to:
1. Cocktail Sauce:
In a small pot on medium heat cook the tomatoes until viscid. Let cool.
Add yoghurt, cream, olive oil, garlic and stil well. Season to taste with salt.

2. In a medium sized bowl mix gently shrimp, Chinese cabbage, cocktail tomatoes and avocado.

3. Pour cocktail sauce over salad and toss to coat evenly.

Replace shrimp by grilled chicken.

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