Goji berries, in addition to being healthy, are also good and also deserve for this to become part of daily eating habits. With their taste not too sweet, the bitter aftertaste and the scent of red fruits, they marry well with the sweet and the salty transforming into a very versatile ingredient that can give a particular note to appetizers, first, second and dessert. Today we will use the berries of the Goji Shop Lindenberg (among the very first actors to discover, also in Italy, the potential of goji berries) to prepare a very tasty spring entrèe, very fresh and delicate but with the decided flavors.
4 tablespoons of goji berries
1 avocado
400 grams of shrimp
4 slices of smoked salmon
2 teaspoons of mustard beans
2 lemons
2 tablespoons E.V.O. oil
Salt to taste
Oat milk to taste
4 sprigs of fresh mint for decoration
Procedure:
Let's start with the preparations that require more time. Reidratiamo our goji berries by placing them in a bowl and covering them flush with oat milk (the classic inoculated milk is also fine) and leaving them in immersion for at least half an hour and in any case until they have recovered a soft consistency. Meanwhile, let's put the prawns to steam for 10 ' well-covered. Now we take the avocado that must be ripe at the right point (just touch it, if you feel it slightly soft under your fingers and without exerting strong pressure, then it will be perfect, I recommend, it should not be too soft), Laviamolo and divide In two. With the help of a spoon, we take the flesh of a half and riduciamola in puree with the help of a fork, peel the other half and make it into cubes. Let's drop a few drops of lemon on the avocado to prevent it from blackening and let's put it aside. The prawns, meanwhile, should be ready so we turn off the flame and put them aside to cool. We take the slices of salmon and tagliamole in strips putting these aside.
It's time to prepare the salad dressing. In a bowl, we put the juice of lemons, oil, salt and mustard beans and with the help of a whip, emulsioneremo the whole.
The prawns will be now chilled then priviamoli of the carapace, we check that the goji berries are rehydrated, we drain the possible surplus of milk and start to assemble our salad.
In a large enough bowl, we put the avocado puree and the prawns and let them mix by gently turning them. Now let's add the salmon and goji berries (taking care to keep some of them aside for decoration) and we continue to amalgamate all the ingredients together. We conclude with the emulsion and make the whole flavor. Let's prepare to serve.
It's time to prepare the salad dressing. In a bowl, we put the juice of lemons, oil, salt and mustard beans and with the help of a whip, emulsioneremo the whole.
The prawns will be now chilled then priviamoli of the carapace, we check that the goji berries are rehydrated, we drain the possible surplus of milk and start to assemble our salad.
In a large enough bowl, we put the avocado puree and the prawns and let them mix by gently turning them. Now let's add the salmon and goji berries (taking care to keep some of them aside for decoration) and we continue to amalgamate all the ingredients together. We conclude with the emulsion and make the whole flavor. Let's prepare to serve.
Tips for mise en place:
Before squeezing the lemons, Priviamoli of the peel cutting spiral so that it can make 4 roses. We take some pieces of meat, so we can serve single portions of salad, and riempiamole with our salad, we take a rose of lemon peel and posizioniamola on one side of the same, we take the goji berries kept aside and let's put Some on the salad and some in the Rose. We finish the dish with a sprig of fresh mint placed slightly off-center on the top of the plate.
Enjoy your meal!!!!!
Before squeezing the lemons, Priviamoli of the peel cutting spiral so that it can make 4 roses. We take some pieces of meat, so we can serve single portions of salad, and riempiamole with our salad, we take a rose of lemon peel and posizioniamola on one side of the same, we take the goji berries kept aside and let's put Some on the salad and some in the Rose. We finish the dish with a sprig of fresh mint placed slightly off-center on the top of the plate.
Enjoy your meal!!!!!