Large Green Salad with Shrimp, Avocado, and Shiitake
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe from Anna Smith, a chef at Green Leaf Bistro, includes avocado at its creamiest ripeness. The salad is indeed large — fresh leaves boldly reach out from a deep bowl. Juicy bok choy, firm shiitake mushrooms, and sweet sun-dried tomatoes complement the creamy texture of the large shrimp perfectly. A clever dressing made from two sauces — nutty goma-dare (available in specialty Indian spice shops) and citrus ponzu (easy to make at home) enhances the flavor in three directions. Life becomes brighter with such a salad — especially on New Year's Eve.
Ingredients
- Spinach - 2.8 oz
- Mini vegetables - 2.8 oz
- Arugula - 2.8 oz
- Mixed salad greens - 4.2 oz
- Pak choi salad - 1.8 oz
- Avocado - 2 pieces
- Sun-Dried Tomatoes - 2.1 oz
- Shrimp - 14.1 oz
- Dried Chinese mushrooms - 1.4 oz
- Olive Oil - 2 fl oz
- Gamadari sauce - 1.8 oz
- Ponzu sauce - 1 fl oz
Step by Step guide
Step 1
Soak the shiitake mushrooms in hot water for 1 hour to rehydrate them well. Then, drain and slice them into thin strips.
Step 2
Season the shrimp with salt and pepper, then quickly sauté them in a hot pan with a small amount of vegetable oil.
Step 3
Combine all the salad leaves, tearing them by hand if they are large. Dress with olive oil. Transfer to a salad bowl.
Step 4
If the tomatoes are large, chop them. If they are too firm, blanch them and then add to the salad bowl.
Step 5
Slice the avocado into thin wedges, drizzle with ponzu sauce, and add it to the salad bowl. Also, add the shiitake strips.
Step 6
Top with the shrimp, dipping them in the gamadari sauce.
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