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| GRANADA. |
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| SALAD OF AVOCADO, ORANGE, SELECT AND PRAWNS |
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Ingredients
- half green lettuce
- half purple lettuce
- 500 grams of prawns
- 2 medium avocados
- 1 orange
- 2 grenades
- 6 olive oil spoonfuls
- 2 vinegar spoonfuls
- 200 grams of mayonnaise
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To cook the prawns in water with a trickle of oil and abundant salt. When it breaks the boiling, to throw the prawns, to allow 3 minutes to the fire, and past this time, to withdraw the casserole of the fire. To extract the prawns of the warm water and to cool them quickly in water with ice. Once colds, they are peeled.
Meanwhile, to clean the lettuces, trocear the sheets of an informal way and to mix 2 types of sheets. To reserve for later.
To peel the avocado, taking the central bone from him and to fillet it in plates. To peel the orange and to extract the segments. If it is possible, and patiently to peel every orange segment. To peel the grenade and to extract the grains of the fruit.
At the bottom of the plate to place the lettuce lightly dressed with oil and vinegar and to be inserting you laminate of avocado, orange and tails of prawns, salsear with a little of mayonnaise over the prawns. To end up by dusting with the grains of grenade for the whole plate.
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