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Avocado with persimmon and shrimp

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Ingredients for 2 servings:

  • 1 avocado(s)
  • 1 persimmon
  • 1 ½ tbsp lime juice
  • some honey
  • salt and pepper
  • chili flakes
  • 2 tbsp olive oil
  • 2 tbsp pine nuts, dry roasted
  • 1 tbsp radish sprouts, red
  • 6 shrimp(s)
  • some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

Mix a dressing from lime juice, honey, spices, and oil. Remove the stem from the persimmon, peel, and cut into wedges. Halve the avocado, remove the stone and peel, and also cut into wedges. Arrange the avocado and persimmon on serving plates, alternating with the persimmon. Immediately drizzle with the dressing to prevent the avocado from browning. Sprinkle with pine nuts and radish sprouts. Devein the shrimp, if necessary, rinse, pat dry, and briefly fry in the heated oil. Arrange on top of the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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