Good morning dear Paleo friends, I’m finally back from vacation and am happy to present you with my latest recipe. Two weeks in South Tyrol with lots of rest, sun and the mountains have let me become creative again and brought a lot of new, delicious inspirations that I can hardly wait to share with you.
Going on vacation is not always easy for followers of the paleolifestyle, at least from the culinary point of view. Especially in a region such as South Tyrol, which is known for its delicious pastries, potato dishes, variations on dumplings, cheeses…the list goes on. I don’t know, how about you, but avoiding all these treats is no longer a problem for me. Nevertheless, when my travel mate used to order a pork roast with bread dumplings for the second time, my brain started to rattle about how to turn this dish into a paleo variant, or how I can develop a dish out of it which comes relatively close to the original one without violating the principles of paleo nutrition.
We spend some afternoons in Bolzano, a splendid city with Italian flair, which is surrounded by mountains, is full of cozy cafes, fashion shops as if you were in Paris (only in miniature) and world-class restaurants. One afternoon we had lunch at Vögele, a traditional inn in the middle of the old town of Bolzano. In order to avoid the usual dishes containing flour and potatoes, and because it had about 30 degrees in the shade, I ordered a salad with grilled shrimps, which finally brought me the idea for this recipe here.
The salad is practical and suitable for everyday: You can freeze the prawns after shopping and instantly thaw the portion that you need in a small freezer bag in a Little bowl of hot water. The melon is cut quickly, you can prepare the dressing a few days earlier in larger quantities and refrigerate it. For the salad I had mixed greens. The great thing about them is, that they don’t have to be cut into small chunks, but only have to be washed briefly and spinned dry – that’s all you have to do 🙂Print
1 handful of Shrimp
1 garlic clove (to taste, like 2)
300 g red watermelon
2 hands full of mixed lettuce leaves
6 tbsp olive oil nativ
1/2 lime, juice and peel
1-2 teaspoon maple syrup
1 tsp mustard (paleo right)
1 tablespoon ghee
1. Wash and spin the lettuce leaves.
2.Peel the melon and cut into bite sized cubes.
3.Press the garlic, shred the shrimp briefly, dab dry, and rub in with the garlic paste.
4.Salt prawns and pepper.
5.Heat 1 tablespoon of ghee in a pan, set the stove to medium height and fry shrimp, lightly fry until well browned.
6.Arrange shrimp and melon on the lettuce leaves.
7.Mix all ingredients for the dressing and whisk with a blender.
8.Add the dressing over the salad and mix well.