Bora-bora salad
4 servings
25 minutes
Bora-Bora salad is a harmonious blend of freshness and exquisite taste. Avocado gives the dish a creamy texture, while cucumbers add a crunchy freshness. Tiger prawns sautéed in olive oil add spiciness and tenderness, creating an amazing gastronomic impression. The dressing of wine vinegar, sea salt, and olive oil highlights the natural flavor nuances of the ingredients. This salad is perfect for a light dinner or an elegant presentation on a festive table. Its origin is linked to the search for the perfect combination of seafood and fresh vegetables in Italian cuisine, where simple yet expressive flavors are valued. Bora-Bora is not just the name of an exotic island but also an embodiment of culinary delight that creates an atmosphere of sophistication and relaxed leisure.
1
Wash the cucumbers, carefully peel the skin, cut lengthwise, and chop into large pieces.
- Cucumbers: 1 kg
2
Cut the avocado lengthwise, scoop out the flesh with a spoon, and finely chop it.
- Avocado: 2 pieces
3
Clean the tiger shrimp, wash, cut lengthwise, and fry in olive oil on both sides for 5-7 minutes until fully cooked. Season with salt and pepper to taste.
- Tiger prawns: 12 pieces
- Olive oil: to taste
- Sea salt: to taste
4
Mix cucumbers and avocado, dress with olive oil, wine vinegar, and sea salt to taste. Stir. Serve on plates, topped with cooked tiger shrimp.
- Cucumbers: 1 kg
- Avocado: 2 pieces
- Olive oil: to taste
- Wine vinegar: to taste
- Sea salt: to taste
- Tiger prawns: 12 pieces