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Print Recipe
Salad with Shrimp, Persimmon and Avocado Recipe
Absolutely amazing salad. It is sweet, sour (not sweet, not sour, as we are only allowed to write a List of permitted flavors, namely sweet, sour), thanks to sweet persimmon and balsamic vinegar. It has a fishy taste, thanks to the shrimp. Well, it is impossible to describe the taste of avocado, it is different for everyone.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Prawns 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.
    Prawns 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.
  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 parts, remove the bone, peel it and cut it across into slices. Add to the shrimp.
    Cut the avocado lengthwise into 4 parts, remove the bone, peel it and cut it across into slices. 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. My persimmon had no bones. Cut into slices and add to a bowl.
    Cut the persimmon into 4 parts, remove the bones if there are any, and the skin if it is rough. My persimmon had no bones. Cut into slices and add to a bowl.
  6. 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 carefully and carefully, persimmon is very tender, mix.
    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 carefully and carefully, persimmon is very tender, mix.

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