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The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

Avocado, artichoke heart and shrimp salad

This salad is a super fast variation of Pascale Naessens’ recipe. The ingredients are the same but the preparation method differs. Perfect for a weekday lunch!

Ingredients

2 persons

  • 1 jar of artichoke hearts
  • 200gr grey shrimp
  • 2 large handfuls of arugula
  • 1 bunch of flat-leaf parsley
  • 1 avocado
  • 2 table spoons of pine nuts
  • 2 lemons
  • 2 + 1 table spoons of olive oil
  • salt and pepper

Preparation

Roast the pine nuts in a pan without oil for a few minutes until they turn brown. Stay close, because this can happen fast and you don’t want black pine nuts in your salad…

Pick the leaves off the flat-leaf parsley and mix them in with the washed arugula. Remove the peel and pit from the avocado and slice. Add the avocado to the arugula together with the shrimp, pine nuts and drained artichokes. Flavor up the salad with some olive oil, lemon juice, salt and pepper.

Enjoy!

  • recipe inspired by Pascale Naessens-