🍽️ Fresh summer salad with apples, shrimp, and edible flowers

Name: Fresh summer salad with apples, shrimp, and edible flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g arugula; 40 g head lettuce; salt; pepper (freshly ground); 0.5 tsp mustard; 1 pinch sugar; 2 tbsp white wine vinegar; 3 tbsp olive oil; 1 piece cucumber; 1 apple; 6 shrimp; 2 garlic cloves; 6 tbsp olive oil; 1 lemon (juice); cress flower; daisy flower

638 kcal · 30 min · 4 servings

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Ingredients

40 g arugula
40 g head lettuce
salt
pepper (freshly ground)
0.5 tsp mustard
1 pinch sugar
2 tbsp white wine vinegar
3 tbsp olive oil
1 piece cucumber
1 apple
6 shrimp
2 garlic cloves
6 tbsp olive oil
1 lemon (juice)
cress flower
daisy flower

Instructions

1. Rinse the shrimp thoroughly under cold water.
2. Peel the garlic clove and chop it very finely.
3. Whisk the olive oil with the lemon juice and the chopped garlic in a bowl.
4. Pour the marinade over the shrimp and let them marinate for 30 minutes.
5. Heat a pan and fry the shrimp for about 2 minutes per side.
6. Remove the pan from the heat and set the shrimp aside.
7. Wash the iceberg lettuce and arugula and spin them dry.
8. Tear the greens into coarse pieces.
9. Wash the cucumber and peel it completely.
10. Slice the cucumber into thin rounds.
11. Wash the apple and cut it into quarters.
12. Remove the core from the apple quarters.
13. Cut the apple pieces into thin wedges.
14. Whisk mustard, salt, sugar, pepper, and vinegar in a small bowl.
15. Slowly stir in the oil until a vinaigrette forms.
16. Place the iceberg lettuce and arugula on the plates.
17. Distribute the cucumber slices and apple wedges over the salad.
18. Place the fried shrimp on top.
19. Drizzle the vinaigrette over the salad.
20. Garnish the dish with edible flowers.
21. Serve the salad immediately.

Nutrition per serving

kcal: 638
Protein: 30 g · Fett/Fat: 48 g · Carbs: 21 g