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RECIPE
Cucumber and Radish Shrimp Salad
Coupe Pasta Bowls (Set of 4)
Seafood
Under 30 minutes
2-4
RECIPE NOTES
Our Cucumber and Radish Shrimp Salad offers a healthy lunchtime snack and is extremely easy to prepare. Combining fresh cucumbers, radishes, and shrimps, this salad is sure to become a summertime favourite in your household. The dandelion leaves and orange segments elevate this salad recipe for an extra special presentation.
Our Toughened Nonstick Pro Fry Pancan be used to sauté the green onions until wilted, offering an easy-release surface. Its nonstick coating is perfect for sautéing veggies, enhancing the flavour profile of this salad. With the onions sautéed, it’s as simple as preparing the shrimps and voilà – a delicious cucumber and radish shrimp salad.
Our Cucumber and Radish Shrimp Salad can be easily stored away for tomorrow’s lunch, or can become a summer staple, providing a fresh snack in between meals. This salad recipe takes under 30 minutes to prepare, accommodating between two and four servings. Here are all the ingredients you’ll need and the steps to follow to tackle this recipe
INSTRUCTIONS
In a small mixing bowl, combine 3 tbsp olive oil, orange juice and season with salt, to taste.
Add cucumber, radish, dandelion leaves and orange segments to orange juice and olive oil dressing. Set aside for minimum 20 minutes.
Add remaining olive oil to a Toughened Nonstick Fry Pan and sauté green onions for 2 to 4 minutes, until wilted.
Divide the cucumber and radish salad between 4 Coupe Pasta Bowls, centre the salad.
Add 2 pieces of warm green onion to each Coupe Pasta Bowl.
Season the shrimp with salt and smoked paprika. Using the same Toughened Nonstick Fry Pan and olive oil, gently cook the shrimp for 3 to 5 minutes or until cooked through.
Divide shrimp between the Coupe Pasta Bowls and serve immediately.
