Anti Inflammatory Basil-Pesto Shrimp Cucumber Salad
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, peeled
- 3 tbsp coconut cream
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 2 large english cucumbers, halved lengthwise and sliced into half-moons
- ½ cup fresh parsley leaves
- 4 scallions, green tops only, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the basil, garlic, coconut cream, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/2 tsp salt in a food processor or blender. Process until smooth and bright green, scraping down the sides once, about 30–45 seconds. Taste and adjust salt if needed. Set aside.
- 2
In a large mixing bowl, toss the sliced cucumbers, parsley, scallion greens, 1 tbsp lemon juice, and 1/4 tsp salt together until evenly coated. Spread onto a serving platter or keep in the bowl.
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