Shrimp salad

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Clean and wash the bell peppers and fennel and cut into thin strips. Wash and clean the tomatoes and cut them into thin slices. Peel and finely chop the onion. For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Whip the oil into the vinaigrette. Arrange pepper strips and tomato slices on a plate in a fan shape.

2. 2

   Place the fennel in the middle. Sprinkle onion cubes over it, pour the vinaigrette over it and cover and let it steep a little. Arrange the crab meat on the fennel. Season with pepper. Garnish with dill flags and lemon slice halves. Serve with a crispy rye roll

3. 3

   E 25, F 22, KH 14

Nutrition Facts

KCAL
380 kcal

CARBS
14 g

FATS
22 g

PROTEINS
25 g