Watch out, fabulous entrée recipe coming out! Ok, there are a lot of weird ingredients involved but they can easily be replaced. Kumatoes are a brown kind of tomatoes. They taste a little sweeter than regular tomatoes but f you can’t find any, you’ll be fine with tomatoes. Same story for the purple basil, any fresh basil leaves would do the trick 
It’s fresh, tasty and full of vitamins. Perfect for spring time!
Preparation time: 15 minutes – Cooking time: 2 minutes
Ingredients (for 4 servings)
7 oz (200 g) of cooked shrimps
4 oz (120 g) of fresh baby spinach leaves
8 green asparagus
2 tomatoes kumato
Vinaigrette
1 tablespoon of red wine vinegar (you can also use balsamiq if you like)
3 tablespoons of olive oil
1/2 teaspoon of honey
1/2 teaspoon of crushed cilantro seeds
10 to 15 purple basil leaves
Salt & pepper
Instructions
1/ Fill 2/3 of a large pan with water, add some salt and get it to a boil.
2/ Wash and dry spinach leaves thoroughly. Pinch off the stems.
3/ Pour asparagus into boiling water and leave them in for 2 minutes.
4/ Peel shrimps. Set aside.
5/ Rinse and dry tomatoes kumato. Take off the hard part curving with a knife. Slice them.
6/ In 4 individual plates, share out spinach leaves, kumato slices and shrimps. Top each plate with 2 asparagus.
7/ Rinse and dry purple basil leaves. Cut them into thin stripes with scissors dropping some on each plate.
8/ Prepare vinaigrette: In a small bowl, pour vinegar, oil and honey. Stir energetically until vinaigrette is homogeneous. Add crushed cilantro seeds, salt and pepper and stir again.
9/ Sprinkle a pinch of salt and dash vinaigrette on top of each plate. Serve right away.
Shree Says: mai 15th, 2010 at 1:06
kumato? wow I’ve never even heard about it!
Claudia Says: mai 15th, 2010 at 1:47
This does look luscious. Have never seen a kumato but tomatoes make me happy!
Cookin' Canuck Says: mai 15th, 2010 at 5:15
What a lovely, fresh salad. This is a great way to highlight the flavor and texture of shrimp.
Judy Says: mai 15th, 2010 at 6:08
Lovely salad! Are kumatoes like those used in fried green tomatoes? I’d never heard the term but am happy to have learned something new today. Thank you! – Judy
My Carolina Kitchen Says: mai 15th, 2010 at 2:23
What a refreshing salad. We’re eating low-carb right now and this would be perfect.
Sam
Kathy Gori Says: mai 16th, 2010 at 2:19
what a fresh simple dish perfect for a summer lunch.
Sophie Says: mai 16th, 2010 at 8:53
What a georgous & vibrant coloured salad!! looks so lovely & very inviting too!
A fab picture too!
MMMMMMMMMMMMMM,…kisses from Brussels!
Sharlene (Wheels and Lollipops) Says: mai 16th, 2010 at 3:37
Looks divine ! Actually saw these on the market this weekend.
Linn @ Swedish home cooking Says: mai 16th, 2010 at 10:18
Your blog sounds like something for me! I just moved to Paris and will be living here for the spring, trying to learn as much as I can about French cooking. But I can tell you that it is not easy! Thanks for a great post.
a for aubergine Says: mai 17th, 2010 at 3:01
Kumatoes, huh? Well, I love tomatoes so I am sure I’ll love kumatoes. This salad looks so fresh and inviting. Yum!
Oui, Chef Says: mai 18th, 2010 at 3:22
What a fabulous looking photograph! I love kumato tomatoes…and the purple basil puts it over the top! Great salad. – S
Jamie Says: mai 19th, 2010 at 11:29
Up close, your kumato looks like those brilliant, flavorful green tomatoes we could buy in Italy. Delicious! And I love salads like this and could eat them all summer long.
French Restaurant Says: mai 20th, 2010 at 6:50
Wow, what a nice photo! And the recipe sounds delicious. I might have to include this on the menu in my French restaurant.
Alphonse Powley Says: septembre 3rd, 2010 at 11:04
I just made this. I’m not sure if I did it right, but it still tastes good!