It’s going to be hot in the Netherlands in the coming week! Finally we’ll have some summer. I don’t know how you feel but I can’t wait! Sweet summer evenings outside! However I do notice that I’m not really into heavy meals when it’s so hot so therefore this salad tip. It’s a filled salad so it should be enough for a meal especially when you add some bread and dips to it.

20 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 150 gr salad
  • 250 gr cold, peeled shrimps
  • 1 avocado
  • 2 tomatoes
  • 1 red onion
  • some pine nuts
  • olive oil
  • salt and pepper
  • for the cocktail sauce
  • 2 table spoons yogurt
  • 1 table spoons mayonnaise
  • 1 sip red wine or port
  • Juice of ½ lemon
  • 1 sip worcestersaus
  • Powdered paprika
  • Powdered chili

How to prepare it:

Start with a nice serving bowl for the salad. Put the salad leaves in the bowl. Cut the tomatoes in half, remove the seeds and cut them in small blocks. Put the tomato blocks into a small bowl.

Fritter the onion and add them to the tomatoes. Add some olive oil, pepper and salt. Stir and leave it for a while.

Put the pine nuts into a small frying pan without any butter. Stir well and take them out of the pan once you start to smell the roasted nuts, they should turn slightly brown. Let them cool down.

Put the ingredients for the cocktail sauce in a small bowl and stir well. Be careful with the powdered chili. The sauce should have a little bite but remain smooth on the other side as well. If you are not sure about the chili, let it stand for 5 minutes until the taste has drawn in. Taste it again and only when you think it’s not strong enough add some extra chili. Sometimes it just takes a bit of time for all the ingredients had time to really kick-in.

Cut the avocado in half, remove the seed and the skin. Cut the avocado into thin slices.

Put the avocado slices on top of the salad, dry the shrimps and sprinkle them on top. Add the tomato salsa and the roasted pine nuts.

Finish with some cocktail sauce.

This salad is perfect for a summer evening with just a bit of bread and some dips.