Cauliflower, Shrimp and Ginger Salad
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By Tina Nordström
Cauliflower, Shrimp and Ginger Salad
Servings:
4
PREPARATION:
- 1
Divide the cauliflower into small bouquets.
- 2
Mix it with the shrimp, spinach, red onion, olive oil and vinegar.
- 3
Season with the ginger, salt and pepper.
- 4
Cut the bread into slices and lay them on a baking dish.
- 5
Drizzle the olive oil over the slices and salt to taste.
- 6
Toast in the oven at 400 degrees F (200C) until they become golden brown — about five to seven minutes.
- 7
Serve with the salad.
Servings:
4
PREPARATION:
- 1
Divide the cauliflower into small bouquets.
- 2
Mix it with the shrimp, spinach, red onion, olive oil and vinegar.
- 3
Season with the ginger, salt and pepper.
- 4
Cut the bread into slices and lay them on a baking dish.
- 5
Drizzle the olive oil over the slices and salt to taste.
- 6
Toast in the oven at 400 degrees F (200C) until they become golden brown — about five to seven minutes.
- 7
Serve with the salad.
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