Spinach salad with shrimps
2 servings
15 minutes
Recipe by Kuznya House chef Ruslan Zakirov.
Calories1354kcal
Proteins30.4grams
Fats90grams
Carbohydrates105grams
Avocado
1
pc
Baby spinach
30
g
Shrimp
8
pc
Button mushrooms
50
g
Oyster mushrooms
50
g
Butter
10
g
Olive oil
10
ml
Parsley
3
g
Sesame seeds
4
g
Onion
56
g
Daikon radish
144
g
Sunflower oil
139
ml
Soy sauce
167
ml
Sugar
139
g
Ginger
33
g
Garlic
28
g
Mustard
28
g
1
Prepare the sauce: chop onion and radish. Put onion, radish, garlic, ginger, mustard, and sugar in a blender. Add vegetable oil, soy sauce, and Mitsukan vinegar.
- Onion: 56 g
- Daikon radish: 144 g
- Garlic: 28 g
- Ginger: 33 g
- Mustard: 28 g
- Sugar: 139 g
- Sunflower oil: 139 ml
- Soy sauce: 167 ml
- Mizkan sauce (Japanese seasoned vinegar): 139 ml
2
Sauté the mushrooms in olive and butter for 2 minutes, add peeled shrimp and oyster mushrooms. Sauté for another 2 minutes, then add a cube of butter and chopped parsley.
- Button mushrooms: 50 g
- Olive oil: 10 ml
- Butter: 10 g
- Shrimp: 8 pieces
- Oyster mushrooms: 50 g
- Butter: 10 g
- Parsley: 3 g
3
Place spinach on a plate. Peel the avocado, chop it coarsely, place it on the plate, top with shrimp and mushrooms, drizzle with sauce and sprinkle with sesame.
- Baby spinach: 30 g
- Avocado: 1 piece
- Shrimp: 8 pieces
- Button mushrooms: 50 g
- Oyster mushrooms: 50 g
- Mizkan sauce (Japanese seasoned vinegar): 139 ml
- Sesame seeds: 4 g
