Ingredients (2 servings):
1 cup cucumber, diced
1 ripe avocado, diced
1/4 cup cilantro, chopped
1 cup wild-caught shrimp, cooked and peeled (or 1 cup cooked chickpeas for vegan option)
1 cup low-sodium tomato juice
1/2 cup low-sodium vegetable broth
1 garlic clove, minced
2 tbsp fresh lime juice
1/4 tsp salt (optional)
1/4 tsp black pepper
1 cup cooked pearl barley
Directions:
1. In a large bowl, combine tomato juice, vegetable broth, garlic, lime juice, salt, and black pepper. Stir well.
2. Add cucumber, avocado, cilantro, shrimp (or chickpeas), and cooked barley. Gently mix to combine.
3. Chill in the fridge for 30 minutes for flavors to meld.
4. Serve cold and enjoy!
—
食材 (2人份）：
1 杯小黃瓜, 切丁
1 顆熟透的酪梨, 切丁
1/4 杯香菜, 切碎
1 杯野生大蝦, 煮熟並去殼 (或 1 杯熟鷹嘴豆作為純素選項）
1 杯低鈉番茄汁
1/2 杯低鈉蔬菜高湯
1 瓣大蒜, 切碎
2 湯匙新鮮青檸汁
1/4 茶匙鹽 (可選）
1/4 茶匙黑胡椒
1 杯熟珍珠大麥
作法：
1. 在大碗中, 混合番茄汁, 蔬菜高湯, 大蒜, 青檸汁, 鹽和黑胡椒, 攪拌均勻。
2. 加入小黃瓜, 牛油果, 香菜, 大蝦 (或鷹嘴豆) 和熟大麥, 輕輕拌勻。
3. 放入冰箱冷藏 30 分鐘, 使風味融合。
4. 冷凍享用！