Warm zucchini, shrimp and mushroom salad with oranges

Ingredients for 2 servings:

• 2 zucchini, small and crunchy
• 2 orange(s), preferably juice oranges
• 100 g lamb’s lettuce
• 200 g mushrooms
• 150 g shrimp(s), without shell
• 4 cherry tomatoes
• 1 bunch of parsley
• 4 tbsp oil for frying
• 2 tbsp orange juice, collected when filleting the oranges
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

delicious salad main course – tastes best in summer

Wash and tear apart the lamb’s lettuce. Cut off the stem and blossom ends of the zucchini, then cut both into sticks. Fillet the oranges over a bowl, squeeze out the remaining juice, and reserve the juice. Arrange the lamb’s lettuce, zucchini, and orange segments on two plates. Roughly chop the parsley. Clean and quarter the mushrooms. Brown them in a pan with about 2 tablespoons of oil. Add the shrimp and fry until pink, then melt the cherry tomatoes. Arrange the mushrooms, shrimp, and tomatoes on the plate. Add 3 tablespoons of water to the pan and bring to a boil briefly. Remove from the heat and add 2 tablespoons of oil, 2 tablespoons of orange juice, 2 tablespoons of balsamic vinegar, 1 teaspoon of mustard, salt, and pepper, and mix. Divide the marinade among the plates, sprinkle with the parsley, and serve. Tip: In winter, zucchini is rarely beautiful enough to eat raw. I then fry the zucchini in a pan and spice up the salad with a few slices of cucumber to keep it crunchy.