Shrimp and Pineapple Salad with Cucumber Water
A power salad that revitalizes and quenches is one we can get behind. Packed with plump shrimp, creamy avocado and juicy pineapple, this salad also benefits from a double dose of cooling cucumber. Think of it as a spa day for lunch.
Ingredients
- 1 English cucumber, unpeeled and chopped
- 1/3 cup (75 ml) water
- 1/4 cup (60 ml) lemon juice
- 1 lb (450 g) large frozen shrimp (16-20), thawed
- 1 English cucumber, unpeeled and thinly sliced
- 1 avocado, thinly sliced
- 1 oignon vert, haché
- 1/4 pineapple, peeled, cored and thinly sliced
- 1/2 cup (15 g) mixed herbs, small leaves only (such as mint, Thai basil, cilantro)
Instructions
- In a blender, purée all the ingredients until smooth. Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. Season with salt and pepper. Keep refrigerated.
A power salad that revitalizes and quenches is one we can get behind. Packed with plump shrimp, creamy avocado and juicy pineapple, this salad also benefits from a double dose of cooling cucumber. Think of it as a spa day for lunch.