Time
20 min
Serving
3 persons
Calories
0
If you are looking for a recipe of an extraordinary salad, then this curry-mustard rice salad with shrimps and avocado sauce is a nice choice. The salad consists of different ingredients, the combination of which gives it wonderful and even exquisite taste.
Ingredients
- jasmine rice: 1 cup
- chicken broth: 1.75 cup (low-sodium)
- olive oil: 2 Tbsp
- spring onion: 1 piece (diced)
- celery: 2 piece (diced)
- bell pepper: 0.5 Tbsp (red, diced)
- cranberries: 0.25 cup (dried; diced)
- curried mustard: 1 Tbsp
- avocado: 1 piece (diced)
- lemon juice: 1 Tbsp
- salt: 0.5 tsp
- black pepper: 1 pinch
- parsley: 3 piece
- heavy cream: 2 Tbsp
- almond: 0.25 cup (slivered, toasted)
Metric Conversion
Stages of cooking
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To cook the rice salad, you will need one cup of jasmine rice cooked in 1.75 cups of low-sodium chicken broth. Then you should add olive oil, one diced spring onion, two diced celery ribs, half of a diced bell pepper, 0.25 cup of toasted slivered almonds, 0.25 cup of diced dried cranberries, one tablespoon of curries mustard and one diced avocado tossed in one tablespoon of lemon juice. Mix the ingredients and set them aside for a while.
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Blend 0.5 diced avocado, a bit of lemon juice, several parsley sprigs and a bit of chicken broth to get the smooth sauce. Then pour the sauce in a bowl, add 1 tablespoon of curry mustard and 2 tablespoons of heavy cream. Mix the ingredients well. Taste and season it if needed. Set the bowl aside as well.
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Peel and de-vein the shrimps. Fry them on medium heat, season with salt and pepper, cook for about 2-3 minutes on each side. Sprinkle with lemon juice on the top.
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Put your curry-mustard rice salad with shrimp and avocado sauce on a plate and serve! Bon appétit!
