Garnalensalade met haricots verts

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1 grote citroen
2 teentjes knoflook
4 eetlepels olijfolie
1/2 theelepel suiker
zout, versgemalen peper
150 gr grote garnalen
1 eetlepel gehakte dille
100 gr haricots verts
1/2 kleine rode paprika
1/4 komkommer
100 gr gemengde friséesalade

Pers de citroen uit.
Snijd de teentjes knoflook in dunne plakjes.
Verhit de helft van de olie en fruit hierin de knoflook heel zachtjes.
Klop het citroensap, de suiker, zout, peper, de garnalen en de dille
erdoor en laat de garnalen ± 2 uur afgedekt in de koelkast
marineren.
Kook de haricots verts in ruim water met zout in ± 7 minuten
beetgaar.
Spoel ze onder koud water en laat ze uitlekken.
Maak de paprika schoon en snijd hem in reepjes.
Schil de komkommer, verwijder de zaadjes en snijd het vruchtvlees in
blokjes.
Zet alle groenten tot het gebruik in de koelkast.
Verdeel de friséesalade over 4 borden.
Verdeel de haricots verts, de garnalen, de paprika en de komkommer erover.