Ingredients
For the salad
- 1 pack of Happy Ocean Shrimps
- Some sunflower oil
- sea salt, black pepper
- 160 g fresh lamb's lettuce
- 1 large avocado
- Some fresh lemon juice
- 1 grapefruit
- 4 radishes
- 8 cherry tomatoes
- 1 small carrot
For the vinaigrette
- 3 tbsp herbal vinegar
- 3 tbsp olive oil
- 1 - 2 tbsp agave syrup
- 1/2 tsp Dijon mustard
- ½ tsp dried dill
- 1 tbsp fresh lemon juice
- sea salt, black pepper
preparation
Heat oil in a pan. Fry the shrimps on both sides in vegetable oil over high heat for 30-40 seconds. Sprinkle with sea salt and pepper. Remove from pan and set aside. Sort, wash and spin dry the lamb's lettuce. Open the avocado lengthways and remove the seeds. Cut the pulp into strips. Drizzle with a little lemon juice. Peel grapefruit and remove fillets. Wash the radishes and slice them finely. Cut cherry tomatoes in halves. Wash the carrot and slice into fine slices. Put the lamb's lettuce in a bowl. Mix with grapefruit fillets, radishes, cherry tomatoes, carrot and drizzle with vinaigrette. Divide the salad into bowls and top with shrimps. Mix all the ingredients for the vinaigrette.
