Spinach Salad with Shrimp
⏳ Time
15 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Recipe by Chef John Smith from The Urban Kitchen.
Ingredients
- Avocado - 1 piece
- Mini vegetables - 1.1 oz
- Shrimp - 8 pieces
- Champignons - 1.8 oz
- Oyster Mushrooms - 1.8 oz
- Butter - 0.4 oz
- Olive Oil - 0 fl oz
- Parsley - 0.1 oz
- Sesame bun - 0.1 oz
- Onion - 2 oz
- Daikon - 5.1 oz
- Safflower Oil - 4 fl oz
- Soy Sauce - 5 fl oz
- Mizukan Sauce - 4 fl oz
- Sugar - 4.9 oz
- Ginger - 1.2 oz
- Garlic - 1 oz
- Mustard Greens - 1 oz
Step by Step guide
Step 1
Prepare the sauce: chop the onion and radish. Place the onion, radish, garlic, ginger, mustard, and sugar into a blender. Add vegetable oil, soy sauce, and Mitsukan vinegar.
Step 2
Sauté the mushrooms in olive oil and butter for 2 minutes, then add the peeled shrimp and oyster mushrooms. Cook for another 2 minutes, then add a cube of butter and chopped parsley.
Step 3
Arrange the spinach on a plate. Peel the avocado, chop it roughly, and place it on the plate, then top with shrimp and mushrooms. Drizzle with sauce and sprinkle with sesame seeds.
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