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Shrimp and rice salad
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
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Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 250 grams King prawn ready to cook (deveined and peeled)
- salt
- peppers
- 4 Tbsps Canola oil
- 4 scallions
- ½ honeydew melon 1 kg (approximately 2 pounds)
- 1 Avocado
- ½ head Frisée
- 3 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
Preparation steps
1.
Rinse the rice. Boil in 800 grams (approximately 28 ounces) salted water, covered, about 20 minutes. Remove the lid and leave to cool.
2.
Rinse the shrimp, pat dry, season with salt and pepper and sauté briefly in a pan with 1 tablespoon hot oil. Remove from the heat and leave until cooked throughout.
3.
Rinse the scallions and cut diagonally into rings. Peel the melon and scrape out the seeds. Cut the flesh into cubes. Peel the avocado, cut in half, remove the pit and dice. Rinse the frisée, spin dry and pluck the leaves.
4.
For the dressing, mix the balsamic with the remaining oil, lemon juice, sugar, salt and pepper. Mix the previously prepared ingredients in the dressing. Let rest for about 15 minutes.
5.
Arrange on plates before serving.
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