Шпинат Белая Дача с авокадо, сельдереем и креветками, заправленный имбирным соком и оливковым маслом

Spinach Belaya Dacha with avocado, celery and shrimp seasoned with ginger juice and olive oil

From the literature, we know that for British children, spinach is something from the category of castor oil. They eat it reluctantly, if at all. But spinach, meanwhile, is different. And it is not recommended to eat mature leaves as food, since a lot of oxalic acid manages to accumulate in them. We suggest you try making a salad of young spinach. Its delicate leaves contain a real vitamin cocktail, useful for both adults and children.

Spinach with avocado, celery, ginger and shrimp will delight all lovers of Asian cuisine. Also, it is quite possible to start your acquaintance with spinach with it, because in this salad its “party” is rather delicate and aims to shade the brighter tastes of other vegetables.

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Стебель сельдерея
1 piece
Ripe avocado
1 piece
8 large pieces
Корень имбиря
50 g
2 cloves
Fresh thyme
3 branches
3 branches
Olive oil
Soy sauce
Salt, pepper
Peel the ginger root and grate it, squeeze the juice from the resulting mass. Separate fresh cilantro leaves from twigs, chop finely.
To season, combine ginger juice (1 part) with 3 parts of olive oil, add cilantro, salt and pepper, soy sauce (1 part). Let the refuel stand for 10 minutes in the refrigerator.
Spinach leaves put on a dish. With celery, cut a few thin slices along the stem using a peeler to decorate. Finely chop the remaining stem across. Peel and cut avocados into quarters.
Spinach leaves mixed with celery and avocado.
Shrimp mix with minced garlic, thyme sprigs, salt and pepper. Put butter and pickled shrimps in a preheated pan and fry for 3 minutes.
Season the spinach with vegetables sauce, garnish with fried shrimps.