Shrimp and Pineapple Salad with Cucumber Water
Preparation
30 MIN
Cooking
8 MIN
Servings
4

Shrimp and Pineapple Salad with Cucumber Water

Ingredients

    Cucumber Water

  • 1 English cucumber, unpeeled and chopped
  • 1/3 cup (75 ml) water
  • 1/4 cup (60 ml) lemon juice

    Salad

  • 1 lb (450 g) large frozen shrimp (16-20), thawed
  • 1 English cucumber, unpeeled and thinly sliced
  • 1 avocado, thinly sliced
  • 1 oignon vert, haché
  • 1/4 pineapple, peeled, cored and thinly sliced
  • 1/2 cup (15 g) mixed herbs, small leaves only (such as mint, Thai basil, cilantro)

Preparation

Cucumber Water

  1. In a blender, purée all the ingredients until smooth. Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. Season with salt and pepper. Keep refrigerated.

Salad

  1. Place the shrimp in a small pot of cold salted water. Bring to a boil and simmer for 1 minute. Drain and plunge into cold water. Peel the shrimp and cut in half horizontally. Place in a bowl.
  2. Add the cucumber, avocado, green onion and pineapple to the shrimp. Mix gently. Season with salt and pepper.
  3. Divide the cucumber water among four shallow plates. Top with the shrimp salad and garnish with the herbs.