Crisp and fresh shrimp salad

Cook 1 hr 5 min 4 persons

Anything but ordinary – our Crisp and fresh prawn salad recipe excels in delivering thrilling pairings of stark contrasts in both textures and flavors. Decorated in jars, stacks of greens and freshly squeezed fruits cram together in a colorful mashup, perfect for picnics or as a creative lunch. Dig in!

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ingredients

⅔ cup sour cream 30%
½ tsp finely grated orange zest (pesticide-free)
½ tsp finely grated lime zest (pesticide-free)
1 tbsp freshly squeezed orange juice
1½ tsp freshly squeezed lime juice
¼ tsp coarse salt
freshly ground pepper

Shrimp salad

10½ ounces pearl spelt
1⅔ cups water
1 tsp coarse salt

1 red onion
1 tbsp vinegar

5¼ ounces finely chopped oxheart cabbage
½ cup roughly chopped fresh cilantro leaves
2 ripe avocados in thin wedges
1 ripe mango in bite-sized pieces
8¾ ounces prawns

Garnish

fresh cilantro leaves

Side dish

7 ounces wholemeal baguette

preparation

1. For the dressing: Using a hand mixer, beat the creme fraiche withe the orange zest and the rest of the ingredients for approx. 1 min. Cover and refrigerate for approx. 30 min.

2. For the shrimp salad: Rinse the pearl spelt well and place in a saucepan filled with salted boiling water. Cook the spelt, covered, over low heat for approx. 12 min.

3. Remove the saucepan from the heat and set aside, covered, for approx. 12 min. Pour the pearl spelt into a bowl, cover and refrigerate for approx. 30 minutes.

4. Bring the onions and vinegar to a boil in a heavy-bottomed saucepan and steam the onions for approx. 1 min. – until they turn a lovely pink. Pour them into a bowl, cover and refrigerate for approx. 30 minutes.

5. Arrange the ingredients in 4 jars (of approx. 25 fl. oz.) with tight lids. Start with dressing at the bottom, then oxheart cabbage, cilantro, onions, pearl spelt, mango and finish with avocado and shrimp.

6. Garnish with fresh cilantro and serve with bread. Or close the lid and keep the salad in the refrigerator for later.