Pineapple Shrimp Salad

Ingredients

• 200 g mixed spring greens
• 2 carrots
• 250 g Cherry Tomatoes
• 250 g pineapple flesh
• 1 Garlic clove
• 400 g shrimp (pre‑cooked; peeled, deveined)
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tsp Honey
• 4 tbsp balsamic vinegar
• 1 tsp Mustard

Instructions

1. 1.

   Wash and dry the spring greens. Peel and grate the carrots coarsely. Wash and halve the cherry tomatoes. Cut the pineapple flesh into strips, then slice finely.

2. 2.

   Peel and finely chop the garlic. Pat the shrimp dry. Lightly oil a pan with 1 tsp olive oil and heat. Sauté the shrimp for 5 minutes over medium heat until golden brown, stirring in the garlic. Season with salt and pepper.

3. 3.

   Whisk honey, balsamic vinegar, mustard, and remaining olive oil to make the dressing; season with salt and pepper. Arrange the spring greens, tomatoes, carrots, and pineapple on plates. Top with the shrimp and drizzle the salad with the dressing.