A light, elegant salad of boiled shrimp, fresh greens, and avocado, brightened with lemon dressing. It makes a satisfying lunch or a polished first course.
Boil the shrimp in salted water just until they turn pink, then drain and plunge them into ice water to stop the cooking. Caution: Do not boil them too long, or they will become tough.
Put the lettuce, arugula, and cherry tomatoes in a large bowl. Slice the avocado shortly before serving.
Whisk the olive oil, lemon juice, salt, and black pepper together to make the dressing.
Arrange the shrimp and avocado over the greens, drizzle with the dressing, and serve immediately.
Important: Boil the shrimp briefly, just until they turn pink; overcooking makes them tough and spoils the salad’s texture. Cut the avocado shortly before serving, since it browns if cut too early. Contains shrimp, a crustacean shellfish allergen.
İkinci kez yapıyorum, ilkinden de güzel oldu. Pişirirken evin her tarafı kokladı, komşular bile sordu.
Malzeme listesi biraz uzun, sadeleştirilebilir gibi geldi bana.
Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı?
Tarifte glutensiz un kullanılabilir mi acaba? Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
Merhaba, evet fırın yerine tencerede de yapabilirsiniz, ateşi kısık tutmanız yeterli.
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