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.
Servings 3
Cook Time 30 minutes
Ingredients
- 200 gram Shrimp
- 1 piece Persimmon
- 1 piece Avocado
- 25 gram Walnuts
- Orange juice
- 25 ml Dry white wine
- 1 tablespoon Vinegar
- 100 gram Lettuce leaves
Instructions
- Products.
- 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.
- Peel the prawns and put them in the bottom of the bowl.
- Cut the avocado lengthwise into 4 pieces, remove the stone, peel and slice crosswise. Add to the shrimp.
- 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.
- 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.