Salad with Fruits and Shimps

Ingredients

• 24 shrimp (ready-to-eat, deveined, peeled except for tail segments)
• 1 slice Galia melon
• 2 ripe yellow peaches
• 1 handful Arugula
• 1 handful romaine lettuce
• 1 handful oak leaf lettuce
• 1 small blue onion
• 1 clove garlic (finely diced)
• 1 cm ginger (finely diced)
• 2 tbsp oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 1 Mango (ripe)
• 100 ml mango juice (Asian supermarket)
• 2 tbsp balsamic cream
• 4 strawberries (for garnish)

Instructions

1. 1.

   Pit, peel, and cut the melon into bite‑size pieces. Blanch the peaches, peel, halve, pit, and cut into bite‑size pieces.

2. 2.

   Wash, rinse, and dry the lettuces. Peel the onion, halve it, and slice into very thin strips.

3. 3.

   Combine the lettuces with garlic, ginger, onion strips, fruit pieces, vinegar, and oil in a large bowl.

4. 4.

   For the sauce, peel the mango, remove the flesh from the pit, roughly chop, and blend with the juice until smooth. Pour over four plates as a mirror effect. Fill each of four bowls tightly with salad, then pour onto the center of each plate. Arrange shrimp around the salad and garnish gaps with Balsamic cream. Top with sliced, split strawberries and serve immediately.