Persimmon Avocado Shrimp Salad

This delicious Persimmon Avocado Shrimp Salad has all the textures and flavours you’d like to see in your winter salad, from rich and creamy, soft and chewy, to juicy and refreshing.

Hello everyone! I hope this week has been treating your well so far. Last week I resumed my blogging, and I am planning to share two delicious recipes this week. However, the things have been rather hectic these, so I don’t feel like working on the blog post today either. Instead, we’ll briefly talk about this tasty Persimmon Avocado Shrimp Salad right away! I am not afraid to sound too pretentious, but this is salad is happiness is on the plate!

The combination of succulent yet firm persimmons and smooth avocadoes is insanely delicious, creamy, dreamy, and flavourful. We must admit that the bright-orange colour of persimmons is so positive which is a huge bonus for this cold and dark time of the year. Some orange juice gives that much needed freshness, too. And the best part? Shrimp quickly sautéed with some butter and rosemary. You absolutely don’t need to buy expensive fresh shrimp as those frozen in the package would do (Just try getting raw instead of precooked). In fact, you don’t need to get large prawns, as some cocktail shrimp would perfectly work.

It’s also very versatile. Physalis (Also known cape gooseberry) is a lovely juicy touch, but can easily be omitted or substituted for any other sweet and tart fruit or berries. Try using seared scallops instead of shrimp (What an excellent idea, Ben!) or ripe mango or papaya instead of persimmons. Well, technically that would be a completely different story, but who cares?

I hope you’re convinced this Persimmon Avocado Shrimp Salad is worth to try, and you’ll do so very soon.

Cheers and see you soon.

Persimmon Avocado Shrimp Salad

Category: Uncategorized

Ingredients

  • 14-18 large frozen shrimp, fully defrosted and drained
  • ½ tsp. olive oil and ½ tsp. butter each
  • 1 tsp. fresh rosemary
  • 2 – 3 cups of spinach or other salad of your choice
  • 2 ripe persimmons (peeled if desired) and sliced
  • 5-7 physalis berries, halved (optional)
  • 1 tbsp. fresh orange juice
  • A little squeeze of lemon juice

Instructions

  1. Heat a pan over high heat with the oil, butter, and rosemary. Arrange the shrimp in a single layer and cook for about 1,5 minutes from one side (or until slightly changed the color), then turn and cook for another 1-2 minutes. If you’re using raw shrimp, it should take a little longer (about 5 minutes depending on their size). Off heat.
  2. In a bowl, combine the spinach, persimmons, physalis, and drizzle with the citrus juice. Mix and divide between plates. Arrange the shrimp (With some of that buttery sauce) on top and serve.
  3. Enjoy!
http://www.havocinthekitchen.com/persimmon-avocado-shrimp-salad/

5 thoughts on “Persimmon Avocado Shrimp Salad

  1. Kelsie | the itsy-bitsy kitchen says:

    Bright colors are definitely welcome this time of year! It gets dark soooo early, so I’m all about foods that make me happy. This sounds delicious!

  2. Marissa says:

    What a beautiful salad, Ben! I grew up eating persimmon cookies, which I never liked and thought for so long that I didn’t like persimmons. But then I tried them raw! So delicious. And I don’t see enough recipes that include them. Can’t wait to try this!

  3. You are indeed right about the dark, cold days. But this salad really brightens things up! I love the colors in there. And this is super healthy, too, so that’s perfect for this time of the year when we’re really watching the calorie counter. (I have a love-hate relationship with the calorie counter app on my phone!) This salad is anything but boring. I’ll have to put it on the menu soon. (Or you could just mail it to me instead. Deal?)
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