Тази лека и освежаваща салата прави перфектното хранене за топла атмосфера, когато авокадото е в сезон. Приемайте любезното съдействие на Емерил Лагас, “Emeril 20-40-60 Fresh Food Fast”, издателство HarperStudio, Ню Йорк, 2009, учтивост Martha Stewart Living Omnimedia , Inc.
This light and refreshing salad makes the perfect meal for warm weather when avocados are in season. Thanks to the kind assistance of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast”, published by HarperStudio, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc.
The recipe calls for fresh squeezed orange and lemon juice, honey, red pepper flakes, soy sauce, salt, and olive oil to make the vinaigrette. The salad includes peeled and deveined shrimp, mixed greens, segmented oranges, thinly sliced red onion, and sliced avocado.
To make the salad, combine the vinaigrette ingredients and set aside. Cook the seasoned shrimp in a skillet with olive oil, then set aside. In a large mixing bowl, combine the greens, oranges, red onion, and salt. Add the vinaigrette and toss lightly. Divide the salad into four plates and top with sliced avocado and cooked shrimp. Drizzle more vinaigrette over the top and serve immediately.
27.04.2023 @ 07:11
This light and refreshing salad makes the perfect meal for warm weather when avocados are in season. Thanks to the kind assistance of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast”, published by HarperStudio, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc.
The recipe calls for fresh squeezed orange and lemon juice, honey, red pepper flakes, soy sauce, salt, and olive oil to make the vinaigrette. The salad includes peeled and deveined shrimp, mixed greens, segmented oranges, thinly sliced red onion, and sliced avocado.
To make the salad, combine the vinaigrette ingredients and set aside. Cook the seasoned shrimp in a skillet with olive oil, then set aside. In a large mixing bowl, combine the greens, oranges, red onion, and salt. Add the vinaigrette and toss lightly. Divide the salad into four plates and top with sliced avocado and cooked shrimp. Drizzle more vinaigrette over the top and serve immediately.