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🍽️ Fresh leaf salad with avocado and shrimp

315 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 4 lettuce hearts
• 2 spring onions (only the white part)
• 1 avocado
• 300 g cocktail shrimp
• 1 orange (juice)
• 1 tsp liquid honey
• 1 tsp hot mustard
• 2 tbsp white wine vinegar
• Worcestershire sauce
• 5 tbsp sunflower oil
• pepper (from the mill)

Instructions

1. 1. Peel the bottom ends of the asparagus.
2. 2. Split the asparagus stalks in half lengthwise.
3. 3. Cut the asparagus halves into bite-sized pieces.
4. 4. Boil the asparagus pieces for about 5 minutes in salted water.
5. 5. Rinse the asparagus immediately with cold water.
6. 6. Let the asparagus drain well.
7. 7. Wash the leaf salad thoroughly.
8. 8. Remove damaged or wilted leaves.
9. 9. Spin the salad dry.
10. 10. Tear the salad leaves into small pieces.
11. 11. Wash the spring onions.
12. 12. Remove the tough ends of the spring onions.
13. 13. Slice the spring onions into thin diagonal pieces.
14. 14. Peel the avocado.
15. 15. Split the avocado in half.
16. 16. Remove the pit of the avocado.
17. 17. Cut the avocado flesh into thin wedges.
18. 18. Let the shrimp drain well.
19. 19. Put the orange juice into a small bowl.
20. 20. Add the honey to the orange juice.
21. 21. Add the mustard.
22. 22. Add the vinegar.
23. 23. Add the Worcestershire sauce.
24. 24. Add the oil.
25. 25. Add the salt.
26. 26. Add the pepper.
27. 27. Whisk all the dressing ingredients well.
28. 28. Season the dressing to taste.
29. 29. Put all prepared salad ingredients into a large bowl.
30. 30. Mix the ingredients gently.
31. 31. Drizzle the salad with the dressing.
32. 32. Serve the salad immediately.

Nutrition per serving

• kcal: 315
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 13 g