Shrimp Salad with Arugula and Avocado
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
The avocado should be ripe, meaning soft but firm. If the avocado is not soft, do not use it — you will only ruin the dish. You can 'ripen' an avocado by placing it in a paper bag with an apple for a few days.
Ingredients
- King Prawns - 14 pieces
- Arugula - 3.5 oz
- Avocado - 1 piece
- Sun-Dried Tomatoes - 8 pieces
- Parmesan Cheese - 1.8 oz
- Olive Oil - 5 tablespoons
- Dijon Mustard - 2 teaspoons
- Meyer Lemon Juice - 1 teaspoon
- White Balsamic Cream - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the shrimp and sauté them in 1 tablespoon of olive oil for 1 minute on each side over high heat.
Step 2
Rinse and clean the arugula. Drain the oil from the sun-dried tomatoes on a paper towel and cut them into wide strips.
Step 3
Slice the cheese into small pieces.
Step 4
Peel the avocado and cut it into cubes.
Step 5
For the dressing, mix the olive oil, mustard, balsamic vinegar, and lemon juice, adding salt. Blend by hand or in a blender until smooth.
Step 6
On a plate, mound the arugula, then arrange the avocado pieces, sun-dried tomatoes, shrimp, and cheese. Drizzle with the dressing.
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