Avocado, Shrimp and Citrus Salad

Ingredients

• 1 piece Ugli fruit (or grapefruit) (Peel the fruit and remove the segments)
• 2 units Ripe avocados (Slice into strips, drizzle with lemon juice to prevent browning)
• 200 g Cooked peeled shrimp (Thaw if frozen, keep cold)
• 100 g Mixed salad greens (mesclun) (Wash and drain)
• 1 unit Egg yolk (Use a pasteurized egg if safety is a concern)
• 1 teaspoon Dijon mustard
• 150 ml Vegetable oil (sunflower or rapeseed) (Neutral oil, at room temperature)
• 1 tablespoon Fresh lemon juice
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the citrus segments

   Peel the ugli (or grapefruit) by removing the outer skin, discard the white pith, and extract the segments using a knife or a segmenting spoon.

   Time: PT5M

2. Cut the avocado

   Halve the avocados, remove the pit, peel, then slice the flesh into strips. Cut the strips in half again to get smaller pieces. Lightly drizzle with lemon juice to prevent browning.

   Time: PT5M

3. Prepare the homemade mayonnaise

   In a bowl, combine the egg yolk and Dijon mustard. Whisk vigorously while slowly drizzling the oil in a very thin stream, without stopping whisking, until the sauce thickens. Season with salt, pepper, and lemon juice, then whisk again.

   Time: PT10M

4. Assemble the salad

   On each plate, place a generous handful of mixed salad greens. Distribute the avocado strips, citrus segments, and cooked shrimp. Drizzle the homemade mayonnaise over the top or serve it on the side as preferred.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

5 g