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🥗 Fruity Salad with Shrimp and Avocado

274 kcal · 30 min · 4 servings

Ingredients

• 200 g cherry tomatoes
• 1 orange
• 2 tbsp white balsamic vinegar
• 5 tbsp rapeseed oil
• salt
• pepper
• 250 g large shrimp (ready for cooking)
• 1 iceberg lettuce
• 1 avocado

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the tough stems from the tomatoes.
3. 3. Cut the tomatoes in half.
4. 4. Peel the orange completely.
5. 5. Carefully cut out the fruit segments (filets) from the orange.
6. 6. Cut the orange wedges into bite-sized pieces.
7. 7. Squeeze the juice from the remaining orange pulp.
8. 8. Mix the orange juice with the vinegar.
9. 9. Add 3 to 4 tablespoons of oil.
10. 10. Season the sauce with salt and pepper.
11. 11. Taste the sauce and adjust seasoning if needed.
12. 12. Rinse the shrimp under running water.
13. 13. Pat the shrimp dry with a kitchen towel.
14. 14. Heat the remaining oil in a hot pan.
15. 15. Fry the shrimp for about 2 minutes.
16. 16. Add the tomato halves to the pan briefly before the shrimp are done.
17. 17. Season the shrimp and tomatoes with salt and pepper.
18. 18. Wash the iceberg lettuce.
19. 19. Remove the hard core end of the lettuce head.
20. 20. Spin the lettuce dry.
21. 21. Cut the lettuce into thin strips.
22. 22. Peel the avocado.
23. 23. Cut the avocado in half.
24. 24. Remove the pit from the avocado half.
25. 25. Slice the avocado halves into thin slices.
26. 26. Arrange all prepared ingredients on plates.
27. 27. Drizzle the salad with the prepared sauce.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 274
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 10 g