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🥗 Fresh Kohlrabi-Grapefruit Salad with Wild Rice Dressing and Sautéed Shrimp

347 kcal · 30 min · 4 servings

Fresh Kohlrabi-Grapefruit Salad with Wild Rice Dressing and Sautéed Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the shrimp under cold water and pat them dry with a kitchen towel.
  2. 2. Place the wild rice in a pot and cover it with about 300 milliliters of salted water.
  3. 3. Bring the water to a boil, cover the pot, and let the rice cook al dente over low to medium heat for about 10 to 15 minutes.
  4. 4. Remove the pot from the heat and set the rice aside to cool down.
  5. 5. Peel the kohlrabi completely, removing its tough outer skin.
  6. 6. Slice the kohlrabi into thin rounds first, and then cut those rounds into long, thin strips.
  7. 7. Peel the cucumber completely as well.
  8. 8. Cut the cucumber into thin slices and then into long, thin matchsticks.
  9. 9. Wash the parsley and shake off excess water.
  10. 10. Pluck the fine leaves from the thick stems and chop them finely.
  11. 11. Slice off the top and bottom of the grapefruits so they have a flat, stable base.
  12. 12. Place the grapefruit on one of the flat sides and carefully slice off the peel with a sharp knife.
  13. 13. Make sure to remove all the white pith completely.
  14. 14. Hold a grapefruit in your hand and carefully cut out the segments between the membranes.
  15. 15. Catch the dripping juice in a bowl.
  16. 16. Squeeze the empty membranes thoroughly at the end to extract the remaining juice.
  17. 17. Place the grapefruit segments, kohlrabi, and cucumber into a large bowl.
  18. 18. Gently toss the ingredients together.
  19. 19. Wash the lime thoroughly.
  20. 20. Grate about one teaspoon of fine zest from the lime.
  21. 21. Squeeze the lime to obtain the juice.
  22. 22. Take a separate bowl and add the cooled rice.
  23. 23. Add balsamic vinegar, some lime zest, lime juice, and the collected grapefruit juice to the rice.
  24. 24. Mix everything well together.
  25. 25. Stir three tablespoons of olive oil into the rice mixture.
  26. 26. Season the vinaigrette with salt and honey to taste.
  27. 27. Heat one tablespoon of olive oil in a frying pan over medium heat.
  28. 28. Add the thawed shrimp to the hot pan.
  29. 29. Lightly salt the shrimp.
  30. 30. Sauté the shrimp for about one minute.
  31. 31. Turn the shrimp in the pan.
  32. 32. Sprinkle sesame seeds over the shrimp.
  33. 33. Continue to sauté the shrimp for another minute.
  34. 34. Add a piece of butter to the pan.
  35. 35. Swirl the pan well until the butter melts.
  36. 36. Let the shrimp rest for a short moment.
  37. 37. Drizzle some freshly squeezed lemon juice over the shrimp.
  38. 38. Swirl the pan again until the butter forms a creamy sauce.
  39. 39. Add the chopped parsley to the shrimp.
  40. 40. Taste the shrimp one last time and adjust seasoning if needed.
  41. 41. Divide the kohlrabi-grapefruit salad among deep plates.
  42. 42. Place the sautéed shrimp directly on top of the salad.
  43. 43. Garnish the dish with cress.
  44. 44. Serve the salad immediately and enjoy your meal.

Nutrition per serving