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Avocado salad, shrimps and green aspergus.

Mains, Fish, Seafood & Shellfish

A perfect recipe for a summer time lunch.

Ingredients

Recipe for 4 persons

For the salad

1 Bunch(es)
Green asparagus
6 Unit(s)
Green onion
6 Unit(s)
Lettuce heart
2 Unit(s)
Avocado
24 Unit(s)
Peeled medium shrimps
8 Sprig(s)
Fresh cilantro
15 Ml
Sesame seeds

For the vinaigrette

2 Unit(s)
Orange
1 Unit(s)
Lemon
15 Ml
Roasted sesame oil
30 Ml
Olive oil
  • Salt and pepper

Preparation time: 30 min

  • For the preparations
    Mince the onions finelly.Remove the leaves of the lettuce.Peel and slice the avocado.Sqeeze the oranges and the lemon, and strain the juice.Pick the cilantro leaves.Roast the sesame in the oven.
  • For the vinaigrette
    In a sauce pan reduce the orange juice to 1/2, remove from the stove, add the lemon juice, the sesame oil, the oliv oil and season it.
  • For the salad
    In a big pot of salty boilling water, blanche the aspergus until it get tender, refresh it and cut it in four pieces.In another big pot of salty boiling water, poched the shrimps for two minutes and refresh it.In four bowl, split the salad, top it with the vegetables, add the shrimps and finish with the dressing.Use the cilantro and the sesame for the decoration.

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