shrimp salad with gazpacho cucumber, avocado, yoghurt (for 6 people)

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THE EXPERIENCE

recipe by:

Christoforos Peskias

traditional

contemporary

Level of difficulty

Time needed 30 minutes

INGREDIENTS

FOR GAZPACHO CUCUMBER, AVOCADO

500 g peeled cucumber

130g peeled avocado

250g DODONI Authentic Greek yoghurt

20 gr jalapeno

60 g yuzu or bergamot or lime

20 g lemon juice

salt, freshly ground pepper

FOR THE SHRIMP SALAD

800gr shrimp blanched for 1 ½ minute, cleaned and cut in half

2 tbs mayonnaise

1 green apple cut into very small cubes

2 sprigs of celery cut into small cubes

1 chopped shallot

10g celery leaves

juice and zest of 1 lemon

salt, freshly ground pepper

PREPARATION

For the soup, grind all the ingredients in the thermomix for 2 minutes and pass through a sieve.

For the salad, mix all the ingredients together.

EXECUTION

Serve with the salad in a bowl with the soup and the spices.

shrimp salad with gazpacho cucumber, avocado, yoghurt (for 6 people)

Time needed
30 minutes

INGREDIENTS

FOR GAZPACHO CUCUMBER, AVOCADO

500 g peeled cucumber

130g peeled avocado

250g DODONI Authentic Greek yoghurt

20 gr jalapeno

60 g yuzu or bergamot or lime

20 g lemon juice

salt, freshly ground pepper

FOR THE SHRIMP SALAD

800gr shrimp blanched for 1 ½ minute, cleaned and cut in half

2 tbs mayonnaise

1 green apple cut into very small cubes

2 sprigs of celery cut into small cubes

1 chopped shallot

10g celery leaves

juice and zest of 1 lemon

10g celery leaves

juice and zest of 1 lemon

salt, freshly ground pepper

PREPARATION

For the soup, grind all the ingredients in the thermomix for 2 minutes and pass through a sieve.

For the salad, mix all the ingredients together.

EXECUTION

Serve with the salad in a bowl with the soup and the spices.