Do you remember my first cooking class? There I haven’t learned only some new tricks but I also went home with some new recipes. And one of these recipes I have prepared quite often. This year again. And then I realized that I didn’t share the recipe for the courgette-chili-mint salad with you yet. But this is changing today. This salad is super delicious and super healthy. And the preparation is also very fast. It is the ideal recipe for warm days, when you do not want to spend too much time in the kitchen. But not only.
You need:
For the dressing:
1
part honey
1
part of olive oil
1
portion of freshly squeezed lemon juice
For the salad:
200
g shrimps without shell
1
garlic clove
parsley
salt
pepper
2-3
tbsp lemon juice
1-2
tbsp oil
2-3
organic courgettes
1
chili pepper
10
mint leaves
1
handful cashew nuts
Preparation
time: ~ 30 minutes
Servings:
3-4
This is how you proceed:
We begin with the preparation of the dressing. In a jar, add 1 part of honey, 1 part of oil and 1 part of lemon juice. Close the jar, shake vigorously until all the ingredients have mixed and then store the dressing in the refrigerator.
Peel and finely chop the garlic. Wash parsley, pat dry and chop finely. Heat 1-2 tbsp of oil in a pan. Add the shrimp and the garlic to the pan. Fry from each side for about 2 minutes. Season with salt, pepper, chopped parsley and lemon juice. Set aside.
Wash the organic courgettes and dry them. Remove the ends. Using a peeler, peel them lengthwise in thin strips until they reach the core. For this salad we do not use the part with the kernels (but do not throw them away, you can boil a delicious courgettes soup from them. I will show you how in the next post)!
Deseed chili and mince. Chop mint roughly. peel and chop cashews. Mix zucchini with the chili, mint, cashew nuts and the dressing. Arrange on 4 plates and place the prawns on top. Now our courgette-chili-mint salad with fried prawns can be served.
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