Rye Free Basil-Pesto Shrimp Cucumber Salad

Total time28 min

Prep time20 min

Cook time8 min

Rye Free Basil-Pesto Shrimp Cucumber Salad

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
3 cloves garlic, peeled
3 tbsp coconut cream
Thai Kitchen Coconut Cream Unsweetened O Organics Coconut Cream - 13.5 FZ Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream
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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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