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 Salad with Shrimp, Persimmon and Avocado Recipe
Absolutely amazing salad. It is sweet and sour (not sweet, not sour, since we are allowed to write only a list of allowed flavors, namely sweet, sour), thanks to sweet persimmon and balsamic vinegar. It has a fishy taste, thanks to the shrimp. Well, it's impossible to describe the taste of avocado, it's different for everyone.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Shrimps are cooked-frozen, so you don't need to cook them. Just pour salted boiling water for a couple of minutes, then pour cold water.
    Shrimps are cooked-frozen, so you don't need to cook them. Just pour salted boiling water for a couple of minutes, then pour cold water.
  3. Peel the prawns and put them in the bottom of the bowl.
    Peel the prawns and put them in the bottom of the bowl.
  4. Cut the avocado lengthwise into 4 pieces, remove the stone, peel and slice crosswise. Add to the shrimp.
    Cut the avocado lengthwise into 4 pieces, remove the stone, peel and slice crosswise. Add to the shrimp.
  5. Cut the persimmon into 4 parts, remove the bones, if there are any, and the skin, if it is rough. There were no bones in my persimmon. Cut into slices and put in a bowl.
    Cut the persimmon into 4 parts, remove the bones, if there are any, and the skin, if it is rough. There were no bones in my persimmon. Cut into slices and put in a bowl.
  6. Chop the nuts not too finely, not into crumbs. In a bowl, pour the juice of half an orange, wine and balsamic vinegar, add a pinch of salt and mix. Pour the salad into a bowl and very gently, the persimmon is very tender, mix.
    Chop the nuts not too finely, not into crumbs. In a bowl, pour the juice of half an orange, wine and balsamic vinegar, add a pinch of salt and mix. Pour the salad into a bowl and very gently, the persimmon is very tender, mix.
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