Wild greens salad with red prawns, quinoa and fruit

They say summer and they eat… salad! We are not talking about the sad ones, but a perfect recipe able to combine fresh vegetables benefits with the pleasure to both eye and palate, without forgetting the nutritional value. Signed by Salvatore Bianco, this dish is perfect to fight summer heat!

Ingredients for 4 people:

20 L2 size prawns
½ curly endive, “the heart”
80 g red quinoa
½ ripe mando
½ ripe avocado
30 g lemon juice
8 red veined sorrel leaves
8 red mustard leaves
8 green mizuna leaves
1 box of mustard sprouts
Salt to taste
Pepper to taste
Extra-virgin oil to taste

Directions:

First, boil the red quinoa in water and salt for 10 minutes, cool it with abundant water and ice then spread it in a polycarbonate container with absorbent paper and store in the refrigerator. Then gut the red prawns and deprive them of both head and shells, paying more attention to preserve the raw material which is very delicate. Boil the prawns in salted water for about 2 minutes and cool them with water and ice. Then, dry them well with absorbent paper and store them in the refrigerator.

Let’s now focus on the greens: wash the curly endive, green mizuna, mustard and sorrel; then regenerate the leaves by placing them in water and ice, and centrifuge so that the greens get completely dry, thus preserving their crispness. Next step is to peel both mango and avocado and cut by using the slicer (thickness number 1). Then, using a pastry cutter, give the slices a round shape with diameter 3 cm. Season the red quinoa with oil and salt; the red prawns with olive oil, salt, pepper and lemon juice; and the greens with oil and salt. Finally compose the salad by placing 5 prawns in each dish with greens, quinoa and fruit.

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