Warm salad with shrimps and avocado
2 servings
20 minutes
Warm salad with shrimp and avocado is a refined dish of Italian cuisine that combines the freshness of greens, the tenderness of avocado, and the brightness of citrus notes. Its origin is linked to the tradition of Mediterranean salads where fresh ingredients and harmonious flavor combinations play a key role. Shrimp sautéed with garlic adds a rich aroma and soft texture to the dish, while pine nuts provide a crunchy touch. The dressing made from orange juice and Dijon mustard emphasizes the fruity-spicy character of the dish. This salad is perfect as a light and nutritious meal that provides energy and enjoyment of flavor. It is wonderful as a standalone treat or an exquisite addition to the main table.
1
Roast pine nuts in a dry (!) pan. Watch to prevent burning.
- Pine nuts: 0.3 glass
2
Peel and slice the avocado and cucumber.
- Avocado: 1 piece
- Cucumbers: 1 piece
3
We put greens in a bowl, add avocado and cucumber, and slice the onion into thin rings.
- Mixed salad leaves: 3 bunchs
- Avocado: 1 piece
- Cucumbers: 1 piece
- Salad onions: 1 piece
4
We peel the orange flesh from the membranes and cut it into wedges. We squeeze the juice for dressing.
- Oranges: 1 piece
5
In a pan, heat olive oil and add a crushed clove of garlic with the flat side of a knife.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
6
Add the shrimp and fry them until cooked, a couple of minutes on each side.
- Tiger prawns: 12 pieces
7
For the dressing, add Dijon mustard to the orange juice and season to taste. Mix the green base with the dressing, leaving some for the shrimp.
- Oranges: 1 piece
- Dijon mustard: 1 teaspoon
- Ground black pepper: to taste
- Sea salt: to taste
8
On the plate, we place the seasoned green base and pieces of orange. On top, we add shrimp and sprinkle with grated parmesan.
- Oranges: 1 piece
- Tiger prawns: 12 pieces
- Grated Parmesan cheese: to taste