Shrimp and Peach Salad
3 servings
20 minutes
Shrimp and peach salad is an exquisite union of seafood and fruits, embodying the lightness and freshness of Italian cuisine. Tender shrimp infused with sesame oil and soy sauce perfectly complement juicy peaches and the velvety texture of avocado. Iceberg lettuce provides a crunchy base, while cherry tomatoes add a touch of sweet-sour contrast. This salad is an ideal choice for a summer dinner or festive gathering, surprising guests with its elegant combination of flavors and delicate dressing. Served chilled, it pairs wonderfully with white wines or refreshing drinks, creating a harmony of taste and pleasure.
1
Pour boiling water over the shrimp, remove the tails, and place them in a pan with oil. After a couple of minutes, stir and add soy sauce. Keep on heat for another 3-5 minutes, stirring. Then remove from heat.
- Peeled king prawns: 300 g
- Sesame oil: 10 ml
- Soy sauce: 50 ml
2
Chop the iceberg lettuce into a large bowl, add diced avocado and cooled shrimp from the pan (the liquid will serve as dressing). Gently mix.
- Iceberg lettuce: 200 g
- Avocado: 150 g
- Peeled king prawns: 300 g
3
Cut cherry tomatoes into 2 or 4 pieces, chop the peaches, add to the salad, and mix gently again.
- Cherry tomatoes: 100 g
- Canned peaches: 150 g
