- ½ small Chinese cabbage or iceberg salad, 250 g
- 1 bundle of green asparagus, 500 g
- 1 bunch of spring onions
- 1 cucumber
- 2 avocados
- juice of 1 lemon
- 300 g of shrimp
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 freshly grated ginger
- 4 slices of coarse bread, 300 g
Remove the outer leaves of the cabbage and cut it well. Crack the bottom wooden end of the asparagus and steam for approx. 2 minutes. Drain them, pour cold water over and cool them. Cut the asparagus slices. Cut spring onions fine. Stretch the cucumber lengthwise, remove the kernels and cut the cucumber into slices. Halve the avocados, remove the stones, drizzle the lemon juice and cut into thin boats.
Whip the ingredients for the dressing together.
Distribute Chinese cabbage, asparagus, spring onions, cucumber, avocado and shrimp. Pour the dressing over and serve toast.
Energy distribution per person
Energy: 2050 kJ (490 kcal).
Carbohydrate: 71.3 g.
Fat: 13.3 g, of which saturated fat is 2.1 g