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SouffleBombay
Shrimp salad with lemon mayonnaise
Dutch shrimp salad with lemon, dill and chives.
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Ingredients
Directions
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Cut the chives into pieces. Clean the lemon, grate the yellow skin and squeeze out the juice. Mix the prawns with dill and chives in a small bowl.
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Peel the cucumber, cut it in half lengthwise and scoop out the seeds with a spoon. Cut the cucumber into small cubes.
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In a different bowl mix the mayonnaise with yogurt and half of the lemon zest.
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Keep the shrimp mixture, the cucumber and lemon mayonnaise covered in the refrigerator until use.
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Cut the crust of the slices of bread. Roast the slices (in a toaster) until golden brown. Cut the toast diagonally in half. Divide the lettuce over the plates.
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Mix the cucumber through the shrimps and spoon the mixture into the salad leaves. Spoon the lemon mayonnaise next to the shrimp in the salad leaf.
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Sprinkle the rest of the lemon zest over the mayonnaise. Serve with toast.
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Nutrition
225Calories
Sodium25% DV600mg
Fat25% DV16g
Protein24% DV12g
Carbs3% DV8g
Fiber4% DV1g
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