Shrimp, Arugula and Avocado Salad
1 serving
20 minutes
This refined salad with shrimp, arugula, and avocado represents a harmonious blend of freshness and exquisite flavor. Pan-Asian cuisine is renowned for its balance of textures and aromas, and this salad is a magnificent example of its philosophy. Shrimp sautéed in butter with white wine acquire tenderness and rich taste that perfectly complements the delicate avocado and crunchy cucumbers. Arugula adds a spicy bitterness, while the citrus dressing made from orange and lime juice gives the dish a refreshing tang. This salad is ideal as a light dish for a summer dinner or an elegant appetizer on a festive table.
1
Wash and dry the arugula, dice the avocado and cucumbers.
- Rocket (arugula): 60 g
- Cucumbers: 70 g
- Avocado: 70 g
2
Shrimp need to be cleaned, it's easiest to do this with scissors; remove the shell, esophagus, and tail.
- Tiger prawns: 6 pieces
3
Only the pulp should remain. Set the shrimp aside for now and prepare the sauce: combine orange juice and lime juice. Mix.
- Orange juice: 20 ml
- Clam juice: 20 g
4
Heat the pan, sauté the shrimp in butter for 2-3 minutes, then add white dry wine and let it evaporate while stirring constantly.
- Tiger prawns: 6 pieces
- Unsalted butter: 30 g
- Dry white wine: 20 ml
5
Place avocado and cucumber on a plate, top with arugula, and then add shrimp. Drizzle everything with the prepared sauce.
- Avocado: 70 g
- Cucumbers: 70 g
- Rocket (arugula): 60 g
- Tiger prawns: 6 pieces
- Salt: to taste
