Pineapple Shrimp Salad

Ingredients

• 500 g Green Asparagus
• salt, pepper
• 2 red bell peppers
• 300 g fresh pineapple
• 1 bunch spring onions
• 200 g shrimp (peeled)
• 1 tbsp Olive Oil
• 1 garlic clove (peeled)
• 1-2 tbsp white balsamic vinegar
• 1 handful Arugula

Instructions

1. 1.

   Peel the lower third of the asparagus spears and trim off the ends. Cut the asparagus into pieces. Boil in salted water for 3–4 minutes. Drain, rinse with cold water, and let drain.

2. 2.

   Quarter the bell peppers, clean, rinse, and slice into strips. Cut the pineapple into chunks. Trim and rinse the spring onions, then chop finely. Arrange the prepared ingredients on plates.

3. 3.

   Pat the shrimp dry. Heat olive oil in a non‑stick pan. Sauté the shrimp for about 2 minutes. Peel the garlic and squeeze it over the shrimp. Drizzle with vinegar, season with salt and pepper. Transfer the hot shrimp onto the salad. Sprinkle chopped arugula on top. Serve with baguette.