Passion fruit salad
Description
Passion fruit adds an interesting and new flavor even to ordinary ingredients. I only use the pulp in cooking, as the outer shell is inedible. I serve this salad with a neutral side dish, such as boiled rice, or simply on its own. This dish is perfect for a festive table and will impress all guests with its appearance and taste. 1. First, prepare the beets: choose small, red, and sweet ones. Peel, wash, and cut them into wedges. Grease a baking tray with vegetable oil, place the beet wedges on it, brush them with oil, sprinkle with sugar, and roast in a preheated oven at 180°C (356°F) for 40 minutes. 2. Wash the shrimp, remove the veins, and place them in a bowl. Add black pepper and cayenne pepper, pour lemon juice over them, then sear for one minute on each side in a very hot skillet. 3. Toast the nuts in a dry skillet. Peel one orange, separate it into segments, and remove the white pith. Wash the salad greens and pat dry with paper towels. 4. For the dressing, cut the passion fruit in half and scoop out the pulp. Mix it with the juice of one orange, ¼ cup olive oil, and season with salt and pepper to taste. 5. Place salad leaves at the bottom of a serving plate, pour half of the dressing over them, then arrange the shrimp, orange segments, and roasted beet wedges on top. Drizzle with the remaining dressing and sprinkle the nuts over the salad.