Shrimp Salad with Wheat and Cucumber

Ingredients

• 250 g soft wheat kernels (e.g., Ebly)
• 6 tbsp Olive oil
• Salt
• pepper (ground)
• 0.5 cucumber
• 1 white onion
• 2 Avocados
• 0.5 lemon (juice)
• 200 g cooked deep sea shrimp
• 4 chive stems
• 100 g crème fraîche
• a pinch of piment d’Espelette (for garnish)
• Mint leaves (for garnish)

Instructions

1. 1.

   Cook the wheat according to package instructions, then drain and rinse with cold water in a colander. Let it dry and mix in a bowl with 4 tbsp olive oil. Season with salt and pepper.

2. 2.

   Wash the cucumber, cut it lengthwise into halves, remove seeds, and dice into small cubes. Peel and finely dice the onion. Halve the avocados, remove pits, scoop flesh with a spoon, and cube. Drizzle half of the lemon juice over the avocado cubes. Rinse the shrimp and pat dry with paper towels. Combine shrimp, cucumber, avocado, and onion into a shrimp salad; season with salt and pepper. Distribute cooked wheat into glasses and top with the shrimp salad.

3. 3.

   Wash the chives, shake dry, and cut into fine ribbons. Whisk crème fraîche with remaining olive oil, leftover lemon juice, and chives. Season with salt and pepper. Crown the salads with this dressing, sprinkle chili flakes, garnish with mint leaves, and serve immediately.