Salad with shrimp, persimmon and avocado
51 - -
Absolutely amazing salad. I can't even pick him of atitecos. He is sweet, sour (not sweet, not sour, as we only allow to write the List of allowed tastes, namely sweet, sour), thanks to the sweet persimmons and balsamic vinegar. He had a fish taste, because of the shrimp. Nutty, thanks to the walnuts. Well, the taste of avocados is impossible to describe, it is different for everyone. However, I think men are unlikely to be delighted with him. I would say that the salad women for a bachelorette party the most.
for New Yearfor 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Dayfor Lent
Ingredients for Salad with shrimp, persimmon and avocado
- Shrimp - 200 g
- Persimmon - 1 piece
- Avocado - 1 piece
- Walnuts - 25 g
- Orange juice
- Dry white wine - 25 ml
- Vinegar - 1 tbsp
- Lettuce - 100 g
Step by step instruction of cooking Salad with shrimp, persimmon and avocado
To prepare the products.
Shrimp cooked frozen, so cooking them is not necessary. Simply pour salted boiling water for a few minutes, then rinse with cold water.
Clean shrimp and arrange on the bottom of the bowl.
Avocado cut lengthwise into 4 pieces, remove the seeds, peel and cut across into slices. Add to shrimp.
Persimmon cut into 4 pieces, remove seeds, if any, and the skin if it is rough. My persimmon seed was not. Cut into slices, add to bowl.
Nuts crushed not too finely, not into crumbs.
In palosco to pour the juice of half an orange, wine and balsamic vinegar, add a pinch of salt and mix well. Pour the salad in the bowl and very carefully, persimmons are too delicate to mix.