The shrimp and apricot salad is an easy, light, and tasty main dish. Great to bring to the beach or work. It is made with a few ingredients: shrimp, apricots, lettuce, and cherry tomatoes. I dressed it with mustard vinaigrette. We can also enrich it with olives and avocado. If you like these fruit salads, I recommend taking a look at the Bresaola Salad and the Beef Carpaccio with Apples.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Grilling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz shrimp (shelled)
- 4 apricots
- 10 cherry tomatoes
- 7 oz mixed salad
- 2 tbsp chopped pistachios
- 2/3 cup extra virgin olive oil
- 2 tbsp mustard
- 1/4 cup white wine vinegar
- 1 pinch salt
Tools
- 1 Pot
- 1 Grill
- 1 Bowl
Steps
Shell and wash the shrimp, removing the intestinal vein.
Blanch them in salted boiling water for a few minutes.
Drain and immediately run them under cold water to stop the cooking.
Set aside.Wash the apricots and cut them in half. Remove the pit. Brush the apricots with oil and salt the inside. Heat a grill and grill the apricots on the inside for about 5 minutes on low flame.
Meanwhile, wash the cherry tomatoes and cut them in half.
Arrange the salad in two plates, add the apricots, shrimp, and cherry tomatoes. Dress with mustard vinaigrette. Garnish with chopped pistachios.
Serve immediately.
Tips
It can be stored for one day in the refrigerator, but it is best to consume it immediately.
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