600 g of medium shrimp
200 g of cooked tortoise peas
2 medium cooked carrots (200 g)
1/2 cup of medium parsley (300 g)
1/2 cup of radish (250 g)
20 cherry tomatoes (200 g)
20 small turnips (200 g)
600 g of medium shrimp
200 g of cooked tortoise peas
2 medium cooked carrots (200 g)
1/2 cup of medium parsley (300 g)
1/2 cup of radish (250 g)
20 cherry tomatoes (200 g)
20 small turnips (200 g)
Shuck and clean the shrimp, leaving the rabinho
Cook in water and salt, two minutes after boiling starts
Drain and reserve
Slice the carrot into diagonal wedges and the cherry tomatoes and turnips into thin slices
Arrange all the ingredients in a salad bowl
Toss 10 times.
