Salad Queen Victoria
Created by dienia b on September 29, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #43719
Ingredients
- 1 cucumber
- 8 ounces green asparagus tips, miniature
- 1 pound cooked shrimp, peeled
- 4 tablespoons truffle oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons fresh chives , minced
How to Make
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Step 1: Peel the cucumber and slice it into matchsticks of the same approximate length and thickness as the asparagus.
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Step 2: Sprinkle with salt and let it leach out the water for 10 minutes in a sieve.
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Step 3: Boil a bit of salted water and cook the asparagus in a covered pan for three minutes until al dente.
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Step 4: Rinse in a sieve under cold running water to drain and cool.
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Step 5: Distribute the cucumber matchsticks and asparagus over four plates.
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Step 6: Sprinkle with half of the truffle oil.
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Step 7: Arrange shrimp on top of the vegetables and sprinkle with the lemon juice and the rest of the truffle oil.
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Step 8: Season lightly.
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Step 9: Garnish with chives.
Nutritional Facts
- Serving Size: 1 (281.5 g)
- Calories 376
- Total Fat - 18.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 326.3 mg
- Sodium - 1710.2 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 43.7 g
- Calcium - 218.9 mg
- Iron - 3.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg