This lunch salad is mighty tasty and delicious. The soft, lovely taste of avocado mixed with juicy berries, lemon, delicious mozzarella, olives, herbs and wonderful spices, creates a heavenly mixture for the taste buds.
All my recipes are for two servings.
- ½ pound (225 g) cooked, peeled large shrimp
- 10 blackberries
- 2 tomatoes
- 4-5 oz (110-140 g) mozzarella cheese ball (Buffalo is the best)
- 1 tbsp raspberry balsamic glaze
- 1 avocado
- 1 lemon
- 1 teaspoon lemon pepper (try to find the salt-free version)
- 1 teaspoon dried tarragon
- ½ cup (120 ml) asparagus spears in can (tin)
- 8 black olives
- fresh thyme
How to prepare:
If you use frozen shrimp, bring the shrimp bag to room temperature 2 hours before cooking. Then they are cold but not frozen. Do the same with the berries, if you use frozen ones.
Wash and cut the tomatoes into ½-inch (1,25 cm) slices. You can also cut some of the slices into halves. Cut the mozzarella ball into ½-inch (1,25 cm) slices. Divide these between two plates. Sprinkle with delicious raspberry balsamic glaze. Remove the stone from the avocado, use a spoon to get the fruit off the skin and cut in ½-inch (1,25 cm) slices. Add the avocado on the plates. Squeeze the juice of half a lemon on the avocado. Add asparagus on the salad.
Add the lovely big shrimp on the salad. Sprinkle lemon pepper and tasty tarragon on the shrimp. Squeeze the juice of half a lemon on the shrimp. Decorate with fresh thyme and blackberries for wonderful extra flavor. This dish is magnificent!