Insalata Trecolore Recipe
Baby greens in a mustard vinaigrette with shrimp
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Cook the Shrimp
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the shrimp and season with salt and black pepper. Cook for about 3-4 minutes, or until shrimp are pink and opaque. Remove from heat and set aside.
- 2
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper. Slowly drizzle in the remaining olive oil while whisking until the mixture is emulsified.
- 3
Assemble the Salad
In a large bowl, combine the baby greens, cherry tomatoes, and sliced avocado. Add the cooked shrimp on top. Drizzle the mustard vinaigrette over the salad and toss gently to combine.
- 4
Serve
Divide the salad into bowls, serve immediately, and enjoy your Insalata Trecolore!
