| Time | Servings | Difficulty |
|---|---|---|
| 00:15 | 2 | Average |
Introduction
To share
It’s a full salad, fruity and generous. It is composed of lamb’s lettuce, avocado, shrimp, a little red onions, lime segments and mango. This salad really takes me on a journey, it’s full of sun, refreshing and just the right amount of tangy.
The extra thing:
- To raise citrus supremes I explain everything here
- Add fresh cilantro
- To know everything about my dressings, it’s here
Ingredients
| 70 g lamb’s lettuce | |
| 250g cooked shrimps décortiquées | |
| 0.5 red onion | |
| 1 mango pour qu’elle reste ferme quand elle est mûre, il faut la mettre 24 au réfrigérateur | |
| 1 avocado | |
| Vinaigrette dans cette salade je ne mets que du vinaigre de balsamique blanc | |
| 1 lime | |
| 1 lime pour le jus |
Instructions
|
1
|
Peel the red onion, cut it into thin slices in a bowl and sprinkle it with lime juice. To book.
Lift the lime segments and place them on the lamb’s lettuce. |
|
2
|
Arrange the lamb’s lettuce on a large serving plate or in a salad bowl. To book.
Peel the mango and cut into thin slices using a mandolin. Arrange the slices on the salad. |
|
3
|
Shell the shrimp and place them on the salad.
Cut the avocado in 2, remove the core and make balls with a Parisian spoon and place them on the salad. |
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4
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Finish the dressing by putting the thin slices of red onion, sprinkle the salad with the juice that was used for the onions. Add the vinaigrette and serve immediately.
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