TZATZIKI CUCUMBER SALAD WITH SHRIMP, FRUIT AND MINT

10
Jul
CategoryDifficultyBeginner
Total Time20 mins

   3 PAX - Time 20 min.  

Utensils: Pot, knife, bowl, rod

See recipe in PDF or print 

INGREDIENTS

 2 Medium cucumbers
 21 Shrimps
 1 Granny Smith (sour) apple
 1 Pomegranate (in season)
 50 mg Dried fruit and nuts (apricots, walnuts, ..)
 2 g Fresh mint leaves
 2 g Fresh dill
 20 ml PONS Seleccion Familiar Organic EVOO.
 60 g Greek yoghurt
 Apple Balsamic Vinegar.
 Citric Lemon.
 Salt
Pairings:
 Sisquella.
 Flocs Reserva.

ELABORATION

1

Peel the shrimp.

2

Boil the shrimp in abundant water and salt for a minute and a half.

3

Cool the shrimp in abundant water with salt and ice.

4

Set the shrimp aside.

5

Peel the cucumbers and remove the seedy middle part.

6

Cut the apple and cucumber into equally-sized dice.

7

Cut open the pomegranate and pull out the seeds, discarding the white part.

8

Add the cucumbers, apple and pomegranate to a bowl.

9

Finely chop the fresh mint and dill with a knife and add them to the bowl.

10

Stir until all the ingredients blend together well.

11

Salt and pepper the mixture and dress with a few drops off Pons Apple Condiment

12

Mix the Pons Citric with Lemon gradually into the Greek yoghurt, binding the mixture with a whisk. The sauce is supposed to become homogeneous.

13

Add the sauce to the bowl with the rest of ingredients. Stir.

14

Plate the Tzatziki salad with the shrimp, dried fruit and nuts.

 

Ingredients

 2 Medium cucumbers
 21 Shrimps
 1 Granny Smith (sour) apple
 1 Pomegranate (in season)
 50 mg Dried fruit and nuts (apricots, walnuts, ..)
 2 g Fresh mint leaves
 2 g Fresh dill
 20 ml PONS Seleccion Familiar Organic EVOO.
 60 g Greek yoghurt
 Apple Balsamic Vinegar.
 Citric Lemon.
 Salt
Pairings:
 Sisquella.
 Flocs Reserva.
TZATZIKI CUCUMBER SALAD WITH SHRIMP, FRUIT AND MINT
IngredientsDirections