Shrimp, Avocado and Applesauce Salad
4 servings
20 minutes
The salad assembly principle by Mark Shah Akbari, the chef of the Sybarite restaurant, repeats all the already established and popular recipes: edamame beans, broccoli, lettuce leaves, grilled king prawns and the ubiquitous avocado, where would we be without it. All this is crunchy, refreshing and beautifully laid out on a plate. And the fragrant dressing of applesauce mixed with an almost perfumed dose of lemon and lychee returns originality to the seemingly standard combination of ingredients .
1
Prepare apple puree. Bake the apples and peel them from the skin and seeds. Place in a blender, add mango puree, passion fruit puree, cream, truffle paste, mint, and powdered sugar. Blend until smooth.
- Apple: 300 g
- Mango puree: 20 g
- Passion fruit puree: 10 g
- Cream 20% fat: 30 ml
- Truffle paste: 3 g
- Icing sugar: 10 g
- Mint: 10 g
2
Prepare a citrus dressing. Grate the zest from the orange and lemon with a fine grater, then squeeze the juice.
- Lemon: 1 piece
- Oranges: 1 piece
3
Combine citrus juices, add 150 ml of olive oil, maple syrup, soy sauce, and zest to taste.
- Olive oil: 150 ml
- Maple syrup: 30 ml
- Soy sauce: 20 ml
- Lemon: 1 piece
- Oranges: 1 piece
4
Whisk until slightly thickened and sauce consistency.
- Olive oil: 150 ml
- Maple syrup: 30 ml
- Soy sauce: 20 ml
5
Peel the cucumbers and slice them into thin half-rings.
- Cucumbers: 120 g
6
Break the broccoli into florets, boil for 2 minutes in salted boiling water, and then transfer to ice water. Then remove and dry.
- Broccoli: 20 g
- Salt: to taste
7
Mix salad leaves, cucumbers, broccoli, and edamame in a salad bowl, and dress with citrus dressing.
- Mixed salad leaves: 200 g
- Edamame (green soybeans): 100 g
- Broccoli: 20 g
- Cucumbers: 120 g
- Citrus vinaigrette: 20 g
8
Peel the shrimp from the shell, remove the head, tail, and intestinal vein. Brush with vegetable oil and grill for 5-7 minutes until cooked.
- Tiger prawns: 350 g
- Olive oil: 150 ml
9
Fill the shrimp with sweet chili sauce.
- Sweet chili sauce: 20 ml
10
Place the shrimp on the salad, add apple puree and sliced avocado.
- Tiger prawns: 350 g
- Apple sauce (puree): 30 g
- Avocado: 50 g
11
Garnish with greens and serve.
