Salad with Shrimp, Persimmon and Avocado Recipe
Absolutely amazing salad. I can’t even find an epithet for it. It is sweet, sour (not sweet, not sour, as we are only allowed to write the List of permitted flavors, namely sweet, sour), thanks to the sweet persimmon and balsamic vinegar. It has a fishy taste, thanks to the shrimp. Nutty, thanks to the walnut. Well, the taste of avocado is impossible to describe, for everyone it is different. However, I think that men are unlikely to be enthusiastic about it.
Ingredients
Instructions
  1. Shrimps are cooked-frozen, so you do not need to cook them. Just pour salted boiling water for a couple of minutes, then pour cold water over it.
  2. Peel the prawns and place them in the bottom of the bowl.
  3. Cut the avocado lengthwise into 4 pieces, remove the stone, peel and cut crosswise into slices. Add to the shrimp.
  4. Cut the persimmon into 4 pieces, remove the seeds, if any, and the skin, if it is rough. My persimmon had no seeds. Cut into slices, add to a bowl.
  5. Crush the nuts not too finely, not into crumbs. In a bowl, pour the juice from half an orange, wine and balsamic vinegar, add a pinch of salt and mix. Pour the salad in a bowl and very gently and carefully, the persimmon is very tender, mix.
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