Green salad with shrimps, oranges and pomegranate seeds
4 servings
10 minutes
Green salad with shrimp, oranges, and pomegranate seeds is an exquisite dish of European cuisine that combines the freshness of greens, the tenderness of shrimp, and the juicy sweetness of fruits. Its roots lie in Mediterranean gastronomy traditions where the balance of flavors and the healthiness of ingredients are valued. Bright pomegranate seeds add expressiveness to the salad while a spicy dressing with hints of garlic and mustard emphasizes its rich taste. The orange tang and creamy texture of avocado harmoniously complement the seafood, creating a unique palette of flavors. This salad is perfect as a light summer dinner or an impressive appetizer for a festive table, surprising guests and delighting gourmets.
1
In a small bowl, mix pomegranate juice, olive oil, mustard, minced garlic, salt, and a little black pepper.
- Pomegranate juice: 6 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Dijon mustard: 2 teaspoons
- Garlic: 1 clove
- Salt: 0.3 teaspoon
- Freshly ground black pepper: to taste
2
Peel the oranges and carefully cut the segments with a sharp knife. Rinse and dry the watercress. Peel the avocado and slice it.
- Oranges: 2 pieces
- Watercress: 200 g
- Avocado: 1 piece
3
Place sliced endive, watercress, and avocado on a plate. Then add oranges and shrimp. Drizzle with dressing and sprinkle with pomegranate seeds.
- Belgian endive (witloof): 2 heads
- Watercress: 200 g
- Avocado: 1 piece
- Oranges: 2 pieces
- Cooked peeled prawns: 230 g
- Pomegranate seeds (arils): 1 glass