Hot salad with arugula, shrimp and avocado
2 servings
15 minutes
Hot salad with arugula, shrimp, and avocado is a refined dish of European cuisine that combines the freshness of greens, the tenderness of seafood, and rich flavor nuances. The slight bitterness of arugula harmoniously complements the creamy softness of avocado, while tiger shrimp add an exquisite marine aroma to the salad. The poached egg gently spreads out, binding all the ingredients together. Parmesan and sesame add zest, while balsamic cream provides a noble sweet-sour tang. This salad is perfect for dinner, a romantic date, or a festive table, impressing with its simplicity and gastronomic sophistication.
1
Fry the shrimp in olive oil for 3 minutes on both sides. Season with salt and pepper.
- Tiger prawns: 6 pieces
- Olive oil: 5 ml
2
Add garlic and bell pepper to the shrimp, fry for another minute, covering with a lid.
- Garlic: 1 clove
- Bell pepper: 0.5 piece
3
Boil an egg 'in a pouch'.
- Chicken egg: 1 piece
4
Place the arugula on the plates.
- Rocket (arugula): 1 bunch
5
Slice the avocado, drizzle with lemon, and add to the arugula.
- Avocado: 1 piece
- Balsamic glaze (crema): 5 g
6
Add a boiled egg cut into 4 parts — it spreads beautifully over the salad.
- Chicken egg: 1 piece
7
Sprinkle with grated parmesan.
- Grated Parmesan cheese: 10 g
8
Season with creamy balsamic vinegar.
- Balsamic glaze (crema): 5 g
9
Top with hot shrimp and bell pepper.
- Tiger prawns: 6 pieces
- Bell pepper: 0.5 piece
10
Sprinkle with olive oil (in which the shrimp were fried).
- Olive oil: 5 ml
11
Sprinkle with sesame.
- Sesame seeds: 10 g
