Spinach, asparagus & shrimp salad

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.

14 thoughts on “Spinach, asparagus & shrimp salad

  1. 05/15/2010 at 1:06 AM

    kumato? wow I’ve never even heard about it!

  2. 05/15/2010 at 1:47 AM

    This does look luscious. Have never seen a kumato but tomatoes make me happy!

  3. 05/15/2010 at 5:15 AM

    What a lovely, fresh salad. This is a great way to highlight the flavor and texture of shrimp.

  4. 05/15/2010 at 6:08 AM

    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

  5. 05/15/2010 at 2:23 PM

    What a refreshing salad. We’re eating low-carb right now and this would be perfect.
    Sam

  6. 05/16/2010 at 2:19 AM

    what a fresh simple dish perfect for a summer lunch.

  7. 05/16/2010 at 8:53 AM

    What a georgous & vibrant coloured salad!! looks so lovely & very inviting too!

    A fab picture too!

    MMMMMMMMMMMMMM,…kisses from Brussels!

  8. 05/16/2010 at 3:37 PM

    Looks divine ! Actually saw these on the market this weekend.

  9. 05/16/2010 at 10:18 PM

    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.

  10. 05/17/2010 at 3:01 AM

    Kumatoes, huh? Well, I love tomatoes so I am sure I’ll love kumatoes. This salad looks so fresh and inviting. Yum!

  11. 05/18/2010 at 3:22 AM

    What a fabulous looking photograph! I love kumato tomatoes…and the purple basil puts it over the top! Great salad. – S

  12. 05/19/2010 at 11:29 AM

    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.

  13. 05/20/2010 at 6:50 AM

    Wow, what a nice photo! And the recipe sounds delicious. I might have to include this on the menu in my French restaurant.

  14. 09/03/2010 at 11:04 PM

    I just made this. I’m not sure if I did it right, but it still tastes good!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge