Summary

Ingredients

• 200 g shrimp (s), oranic (ready to cook)
• 1 bunch basil
• 1 clove garlic
• 2 tablespoon olive oil
• 2 heads lettuce, small ones
• 4 tomato (s)
• 1 zucchini
• 1 bunch radishes
• 2 onions)
• 5 tablespoon oil, (garlic oil)
• 2 tablespoon balsamic vinegar, lighter
• 0.5 teaspoon ½ thyme, chopped

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Instructions

1. Wash the prawns and basil and pat dry. Chop the basil leaves, peel and finely chop the garlic.
2. Heat the oil in a pan and sauté the prawns, basil and garlic for about 5 minutes.
3. Clean the lettuce, wash, pat dry and pluck into bite-sized pieces. Clean and wash tomatoes, courgettes and radishes. Roughly dice tomatoes, cut zucchini into sticks and radishes into slices. Peel the onions and cut into rings.
4. For the dressing, mix oil, vinegar and thyme, season with salt and pepper.
5. Mix the salad with the prawns, vegetables and dressing, arrange on plates and serve as a herb baguette.
6. Per serving:
7. kJ / kcal 951/119 - protein 11.9g - fat 18g - carbohydrates 6g - BE 0