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🥗 Chicory Boats with Pineapple Shrimp Salad

335 kcal · 30 min · 4 servings

Ingredients

• Party Shrimp 400 g
• Spring onions 0.5 bunch
• Radishes 0.5 bunch
• Pepper, red 1 pc.
• Pineapple 0.25 pc.
• Organic Limes 1 pc.
• Cashew nuts 50 g
• Garlic cloves 2 pc.
• Ginger, fresh 20 g
• Sunflower oil 4 tbsp
• Soy sauce 4 tbsp
• Honey 2 tsp
• Salt pinch
• Pepper, black ground pinch
• Chicory 2 pc.

Instructions

1. 1. Rinse the shrimp under running water and pat them dry with a kitchen towel.
2. 2. Roughly chop the shrimp.
3. 3. Thoroughly wash the spring onions and dry them.
4. 4. Cut off the root ends of the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Thoroughly wash the radishes.
7. 7. Remove the leaves and roots from the radishes.
8. 8. Dice the radishes into small cubes.
9. 9. Wash the bell pepper.
10. 10. Remove the stem and seeds from the bell pepper.
11. 11. Dice the bell pepper into small cubes as well.
12. 12. Peel the pineapple.
13. 13. Cut the pineapple into quarters.
14. 14. Remove the tough core from the pineapple.
15. 15. Cut the pineapple flesh into small pieces.
16. 16. Halve the lime.
17. 17. Squeeze the juice from the lime.
18. 18. Roughly chop the cashew nuts.
19. 19. Peel the garlic.
20. 20. Peel the ginger.
21. 21. Finely chop the garlic and ginger.
22. 22. Heat the oil in a pan over medium heat.
23. 23. Sauté the garlic and ginger for about 2 to 3 minutes.
24. 24. Pour the soy sauce into the pan.
25. 25. Pour the lime juice into the pan.
26. 26. Add the honey to the pan.
27. 27. Season the mixture with salt and pepper.
28. 28. Stir all prepared ingredients into the sauce.
29. 29. Let the mixture marinate in the refrigerator for about 60 minutes.
30. 30. Wash the chicory before serving.
31. 31. Let the chicory drain well.
32. 32. Carefully separate the leaves of the chicory.
33. 33. Taste the salad again and adjust seasoning if needed.
34. 34. Fill the chicory leaves with portions of the salad.
35. 35. Plate the boats.

Nutrition per serving

• kcal: 335
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 28 g