Large green salad with shrimp, avocado and shiitake
4 servings
25 minutes
The recipe from Lyudmila Moroz, chef of Avocado Queen, naturally includes avocado of the creamiest ripeness. The salad is really big - fresh leaves jauntily stick out from a deep plate. With juicy pak choi, elastic shiitake, sweet sun-dried tomatoes get along well with the creamy density of large shrimp. A clever dressing of two sauces at once - nut gamadari (it can be bought in specialized stores of Indian spices) and citrus ponzu ( easy to make yourself) develops the taste in three directions. Life becomes brighter from such a salad - especially on New Year's Eve.
1
Soak shiitake in hot water for 1 hour to absorb water well. Then squeeze and cut into thin strips.
- Dried Shiitake Mushrooms: 40 g
2
Salt and pepper the shrimp, quickly fry in a hot pan with a little vegetable oil.
- Shrimps: 400 g
3
Mix all the salad leaves, tearing them by hand if they are large. Dress with olive oil. Place in a salad bowl.
- Spinach: 80 g
- Mini spinach: 80 g
- Arugula: 80 g
- Mixed salad leaves: 120 g
- Pak Choi Salad: 50 g
- Extra virgin olive oil: 60 ml
4
If the tomatoes are large, cut them. If they are too hard, steam them and add to the salad bowl.
- Sun-dried tomatoes: 60 g
5
Slice the avocado into thin wedges, drizzle with ponzu sauce, and add to the salad bowl. Also, add the shiitake strips.
- Avocado: 2 pieces
- Ponzu sauce: 50 ml
- Dried Shiitake Mushrooms: 40 g
6
Top with shrimp, dipping them in gamadari sauce.
- Shrimps: 400 g
- Hamadari sauce: 50 g