Shrimp and Orange Salad

Ingredients

Iceberg lettuce 100g

Avocado 1/2

Orange 1

Shrimp 100g

Balsamic vinegar 1 tbsp

Olive oil 1 tbsp

Orange juice 2 tbsp

Sesame seeds 1 tsp

Salt to taste

Oregano to taste

Tear lettuce leaves by hand. Peel the avocado and cut into thin slices. Defrost the shrimp and blanch them (for 1-2 minutes), cool, and peel.

Peel the orange, separate into segments, and remove the membranes (reserve 2-3 segments for the sauce). Break the peeled segments by hand or chop. Place all ingredients in a salad bowl.

 For the dressing: Squeeze the remaining orange slices to extract the juice, then add the olive oil, balsamic vinegar, salt, and oregano. Mix thoroughly and pour over the salad. Sprinkle the salad with sesame seeds toasted in a dry frying pan.

Enjoy!