A light, elegant salad in which boiled shrimp meet fresh greens and avocado. Refreshed with its lemon dressing, this recipe makes both a filling lunch and an elegant starter.
Boil the shrimp in salted boiling water only until they turn pink, then drain and shock in ice water. Note: Do not overcook, or the shrimp will become tough.
Place the lettuce, arugula, and cherry tomatoes in a large bowl; slice the avocado just before serving.
Whisk together the olive oil, lemon juice, salt, and black pepper to prepare the dressing.
Arrange the shrimp and avocado over the greens, drizzle with the dressing, and serve immediately.
Important: Boil the shrimp briefly, only until they turn pink; overcooked shrimp become tough and spoil the salad's texture. Cut the avocado close to serving time — avocado cut too early will brown. Contains fish and shellfish (shrimp).
After boiling the shrimp, shock them in ice water; this step stops the cooking, keeps the shrimp firm, and brightens their color.
Admin DadaGastro · verified in test kitchenİkinci kez yapıyorum, ilkinden de güzel oldu. Pişirirken evin her tarafı kokladı, komşular bile sordu.
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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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