Mango and rocket salad with shrimp and green asparagus

Ingredients for 2 servings:

• 200 g arugula
• 1 mango(s)
• 250 g asparagus, green
• 3 tbsp olive oil, neutral
• 200 ml orange juice, freshly squeezed or with high fruit content
• 2 tbsp lemon juice
• 2 tbsp Balsamic vinegar bianco
• 6 tbsp olive oil, neutral or with lemon or orange flavor
• 1 tsp mustard, medium hot
• salt and pepper
• 250 g shrimp(s) or prawns or crayfish meat
• 3 tbsp olive oil, neutral

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

suitable as a starter and main course

For the dressing, slowly reduce the orange juice by about half over low heat. Wash the arugula and spin dry, removing the bitter stems. Peel the mango and cut the flesh into fine strips and/or pieces. Lightly wash the green asparagus and remove the woody ends. Heat 3 tablespoons of oil in a pan and slowly sear the green asparagus on all sides (a griddle pan is even better). Meanwhile, add the remaining dressing ingredients to the cooled orange juice reduction and whisk until lightly browned. Don’t forget to season. If desired, wash shrimp, prawns, or similar, and sear them slowly and gently in oil. Don’t forget to season! Plate up the salad, drizzle with the dressing, and top with the shrimp. Serve with baguette.