Recipe: Shrimps and Avocado Salad
This Recipe, Shrimps and Avocado Salad, enriched with grilled red apple and zucchini, rucola salad, orange and dried tomatoes in oil, was exclusively created by us, Cucinedalmondo5!
We drew on the aromatic herbs from our balcony to scent the water into the steaming pot in which the shrimps were cooked. We have created this fragrant, appetizing and colorful Salad all for you!
Serving 2 size:
6 shrimps per person - 1/2 avocado
1/2 red apple
salad at choice
1 orange, zest and pulp
fresh chives, mint and thyme
some dried tomatoes in oil
salt and pepper
extravirgin olive oil
Clean the shrimps removing the head, carapace and intestine: add orange zest into the water you will use for the steaming pot . Place the shrimps and put a few sprigs of fresh thyme and some chives on top: steam for a few minutes.
Scaldate bene la piastra, cospargete con sale fino per evitare che gli alimenti si attacchino, tagliate le zucchine e le mele con uno spessore a voi gradito, facendo attenzione che non siano troppo sottili e si spacchino in cottura. Lasciatele raffreddare.
Heat the cooking plate, sprinkle the surface with salt to prevent the food from sticking , cut the zucchini and apples as thick as you like, making sure that they are not too thin. Split in cooking. Let them cool down.
Start composing the dish with all the ingredients: salad, rucola, shrimps, avocado, the orange pieces, dried cherry tomatoes in oil, grilled apple and zucchini. Sprinkle with dried oregano, fresh chives and a few mint leaves . Salt, pepper, season with a good extra virgin olive oil and lime juice.
The Shrimp and Avocado Salad is ready to be savored, accompanied with a glass of fresh white wine that lets us breathe a holiday atmosphere even in these hard and heavy months.
Wine: Franciacorta D.O.C.G Brut Satèn, sparkling wine produced from 100% Chardonnay grapes. Soft and savory on the palate, notes of white flowers and vanilla on the nose.
Serving temperature: 10-12 ° C