This is a delicious green salad with lots of contrasts in texture and flavors. The combination of bitter chicory, delicate cucumber and sweet kiwi is really refreshing and great for summer evenings.
Ingredients
10 shrimps, peeled
1/2 cucumber
1 large chichory
2 kiwi’s
10 green cherry tomatoes
2 sprigs of mint
salt and freshly ground pepper
cayenne pepper
1 tablespoon olive oil
vinaigrette
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 clove garlic, finaly chopped
salt and freshly ground pepper
Instructions
Cut the cucumber in half lengthwise, then into thin slices. Clean the chicory and cut into pieces. Peel the kiwi and cut into slices. Cut the tomatoes in half.
Heat the olive oil in a frying pan, bake the shrimps 2 minutes on both sides. Sprinkle with salt, pepper and cayenne pepper.
Combine all the ingredients for the vinaigrette and season with salt and pepper.
Arrange the vegetables on plates, place the shrimps and garnish with mint. Top with the vinaigrette. Enjoy!
