Yellow Beet-Orange-Shrimp Salad

It’s getting juicy, crunchy, and very colourful with fresh local products I bought at our food market!

Preparation: 20 min. Cooking 6-8 min.

Serves: approx. 3

Ingredients:

2 heads of roman lettuce
250 gr of shrimps provencal
2 oranges
Half of one big yellow beet
Half of a turnip
Sunflower seeds
Coriander
Dill
Pepper & salt
Dressing of your choice (for ex. creamy-mustard dressing or olive oil and lemon juice)

Directions:

First cut the salad in thin to medium layers then bath it in water. It gives the salad extra freshness.
Unfreeze the shrimps in boiling water for 10 min, in the meantime you can start prepping up your orange slices. I first peeled the skin away and afterwards cut the slices, but it’s up to you how you want to do it.
Peel the raw beet skin off and start carefully rasping thin slices of the beetroot.
Roast the sunflower seeds for a couple of seconds until golden/brown.
Dry your freshly washed salad in a salad spinner then pour it in a bowl.
Now pour a little oil in the pan and start cooking the shrimps for 6-8 min.
Mix all the ingredients and add some salt and pepper.
Finally chop of some fresh coriander and dill and drizzle it with the seeds on top of your salad.
Add a bit of olive oil, apple vinegar and lemon juice, then mix the salad, add some pepper and sugar and let it marinate for at least 30 min.
It’s a matter of taste if you want to add some additional dressing to enhance the taste even more.
Bon appétit!

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