Hi! We're continuing with fresh, light, easy-to-prepare, and flavorful recipes! Have you ever tried adding raspberries to your salads? The contrast of flavors is spectacular, and with the dressing we've prepared, you're going to love it.
30 min
4 pax
Easy
We peel the garlic cloves and slice them.
We washed the raspberries.
We wash and cut the tomatoes in half.
We wash the mushrooms and cut them into strips.
We wash and peel the prawns.
In a frying pan over medium heat, add a drizzle of olive oil and add the garlic and brown it without burning it.
Add the mushrooms and prawns, and just as they begin to turn golden brown, remove from the heat.
In a bowl, combine one part olive oil, one-third rice vinegar, one-third soy sauce, a few drops of kimchi sauce, and a pinch of salt. Stir well until the dressing is blended.
FINISHED DISH:
In the center of a plate, we place a generous spoonful of the sautéed prawns and mushrooms.
On top of that, we add some lettuce leaves to taste and around it we add the cherry tomatoes and raspberries.
Finally, we add the dressing.
– It is a salad that we can enjoy both cold and warm, with freshly made prawns and mushrooms.
– We can enrich the flavor of our salad by adding small pieces of fruit, for example apple.
– Instead of lettuce, we can use leaves such as spinach, arugula, lamb's lettuce,…
– To the dressing we can add a little lemon or lime juice, and even orange juice, to add other flavors to the dish.
