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🥗 Tagliatelle Salad with Avocado and Shrimp

460 kcal · 30 min · 4 servings

Tagliatelle Salad with Avocado and Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 2.5 liters of water and add salt. Place the pot on the stove and bring the water to a boil. Cover the pot. Rinse the shrimp under running water. Pat them dry with a kitchen towel. Set the shrimp aside to reach room temperature.
  2. 2. Take a bowl and add 3 tablespoons of olive oil, vinegar, mustard, honey, salt, and pepper. Stir the ingredients well until a dressing is formed. Add the pasta to the boiling salted water. Cook the pasta for about 4 minutes until al dente (firm to the bite). Drain the pasta in a colander. Rinse them briefly with cold water. Let the pasta drain well. Put the pasta in a large bowl. Add three quarters of the dressing. Mix everything well. Set the bowl aside to let the pasta absorb the dressing.
  3. 3. Wash the grapefruit thoroughly. Peel the grapefruit so that the white skin is completely removed. Carefully cut the segments out between the membranes. Catch the juice that escapes. Cut the avocado in half lengthwise. Remove the pit. Loosen the flesh from the skin with a spoon. Cut the avocado flesh into coarse cubes. Mix the avocado flesh with the grapefruit juice. Wash the arugula. Spin the arugula dry. Mix the arugula with the remaining dressing.
  4. 4. Take a pan and add the remaining oil. Heat the oil over high heat. Sear the shrimp in it for about 3 minutes. Add the shrimp to the pasta. Mix the shrimp with the other ingredients into the pasta. Season to taste. Serve the salad. Enjoy your meal!

Nutrition per serving