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
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  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.
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