Salad with shrimp, pumpkin seeds and pistachios
3 servings
60 minutes
This exquisite Italian salad combines freshness and richness of flavors in one dish. Shrimp baked in a spicy sauce adds tenderness and a rich sea aroma to the dish, while the combination of quail eggs, avocado, and juicy cherry tomatoes adds depth of flavor. Crunchy pistachios and pumpkin seeds provide a pleasant texture, complementing the fresh greens that serve as the salad's base. This dish is perfect for both a light lunch and a festive table. Italian cuisine is renowned for its love of natural ingredients and harmony of flavors, and this salad is a vivid testament to that. It is easily digestible, nutritious, and elegantly presented, making every meal a true gastronomic delight.
1
Mix mayonnaise and red hot pepper.
- Mayonnaise: 1 tablespoon
- Ground red pepper: to taste
2
Place the shrimp on a parchment-lined baking sheet and apply the sauce. Put in a preheated oven at 180 degrees for 30 minutes.
- Shrimp: 300 g
3
Boil quail eggs, cool them down, and peel.
- Quail egg: 10 pieces
4
Wash the cherry tomatoes and cut them in half.
- Cherry tomatoes: 100 g
5
Peel the pistachios.
- Pistachios: 1 tablespoon
6
Wash the avocado, cut it lengthwise, and remove the pit.
- Avocado: 1 piece
7
Peel and chop the avocado finely.
- Avocado: 1 piece
8
Cut the eggs in half.
- Quail egg: 10 pieces
9
Peel the shrimp from their shells.
- Shrimp: 300 g
10
Place greens at the bottom of the salad bowl, then add tomatoes, avocado, eggs, and shrimp on top. Sprinkle the salad with pumpkin seeds and pistachios.
- Romano lettuce: 1 bunch
- Frisee: 1 stem
- Radicchio: 1 bunch
- Cherry tomatoes: 100 g
- Avocado: 1 piece
- Quail egg: 10 pieces
- Shrimp: 300 g
- Pumpkin seeds: 1 tablespoon
- Pistachios: 1 tablespoon
