Cucumber salad with mint Salad with asparagus and shrimps
 
  • 1 CUCUMBER, peeled and sliced thinly
  • 1/2 CUP YOGURT
  • 2 CLOVES GARLIC, chopped
  • HANDFUL MINT, cut
    		•
  • 12 ASPARAGUS, peeled
  • 100 GRAM CRAB MEAT
  • 150 GRAM SHRIMPS
  • 2 TOMATOES, cubed
  • 1 HEAD OF LETTUCE
  • 2 TBSP MAYONNAISE
  • 1 TBSP TOMATO PUREE
  • 3 TBSP WHITE WINE
  • HANDFUL DILL
    		•
    Mix the yogurt with the garlic and salt and fresh milled pepper to taste. Pour this over the cucumber and sprinkle the mint on top. Toss the salad before serving and decorate with a mint leave.

    You can serve the salad on the 3rd of July. On 3 July 1963 the Algerians won their independence war against France, which had started in 1954. Click on culinary calendar for more links between cooking and history.    		 Cook the asparagus 15 minutes and cut them in pieces. Arrange the lettuce in a salad bowl. Mix the crab with the shrimps, the tomato ad the asparagus and distribute this on the lettuce leaves. For the dressing, mix the mayonnaise with the wine and the tomato puree and pepper and salt to taste and pour this over the salad. Sprinkle with dill.


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