Crazy Strawberry Salad with Burrata and Spiced Grilled Shrimp by @lesgourmandisesdeloubna

30 min

4 servings

🍓

300 g + 5

Strawberries

🥒

300 g

Cucumber

🥑

1

Avocado

🍅

Tomatoes

🦐

500 g

Shrimp

🌶️

1 g

Espelette pepper

🧀

250 g

Burrata

🍯

15 ml

Pomegranate molasses

🧂

2 g

Salt

⚫

1 g

Pepper

🫙

2 g

Sumac

🌿

5 g

Mint leaves

🌿

5 g

Basil leaves

🫒

60 ml

Olive oil

  1. Wash
    • Strawberries
    • Lebanese cucumber
    • Heirloom tomato

    Wash and cut 300 g strawberries, Lebanese cucumber, heirloom tomato, and avocado into similarly sized bite-size pieces.

  2. Season
    • Shrimp
    • Espelette pepper

    Remove the shrimp digestive tract and season 500 g shrimp with Espelette pepper.

  3. Blend
    • Strawberries
    • Pomegranate molasses
    • Fresh mint

    Blend 75 g strawberries, pomegranate molasses, fresh mint, fresh basil, sumac, salt, and black pepper until smooth.

  4. Add
    • Olive oil

    Add olive oil to the strawberry dressing and pulse briefly without fully emulsifying.

  5. Heat
    • Shrimp

    Heat a pan over medium-high heat and grill the seasoned shrimp for about 2 to 3 minutes per side until opaque.

  6. Combine
    • Strawberries
    • Lebanese cucumber
    • Heirloom tomato

    Combine the cut strawberries, cucumber, tomato, and avocado in a large mixing bowl.

  7. Toss
    • Olive oil
    • Strawberries

    Toss the salad with most of the strawberry dressing, reserving a small amount for serving.

  8. Transfer
    • Burrata

    Transfer the dressed salad to a serving platter and place the burrata in the center.

  9. Top
    • Burrata
    • Shrimp

    Open the burrata, then top the salad with grilled shrimp and the reserved dressing.

  10. Arrange

    Arrange the salad on a large family-style plate.

  11. Place
    • Burrata

    Place a burrata in the center and open it.

  12. Top
    • Shrimp

    Top with the chili-grilled shrimp.

Crazy Strawberry Salad with Burrata and Spiced Grilled Shrimp by @lesgourmandisesdeloubna

30 min

4 servings

🍓

300 g + 5

Strawberries

🥒

300 g

Cucumber

🥑

1

Avocado

🍅

Tomatoes

🦐

500 g

Shrimp

🌶️

1 g

Espelette pepper

🧀

250 g

Burrata

🍯

15 ml

Pomegranate molasses

🧂

2 g

Salt

⚫

1 g

Pepper

🫙

2 g

Sumac

🌿

5 g

Mint leaves

🌿

5 g

Basil leaves

🫒

60 ml

Olive oil

Preparation Steps

  1. Step 1/12

    Wash and cut 300 g strawberries, Lebanese cucumber, heirloom tomato, and avocado into similarly sized bite-size pieces.

    🍓Strawberries
    🥒Lebanese cucumber
    🍅Heirloom tomato
    🥑Avocado
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/12

    Remove the shrimp digestive tract and season 500 g shrimp with Espelette pepper.

    🦐Shrimp
    🌶️Espelette pepper
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/12

    Blend 75 g strawberries, pomegranate molasses, fresh mint, fresh basil, sumac, salt, and black pepper until smooth.

    🍓Strawberries
    🍯Pomegranate molasses
    🌿Fresh mint
    🌿Fresh basil
    🫙Sumac
    🧂Salt
    ⚫Black pepper
    🥤Blender

  4. Step 4/12

    Add olive oil to the strawberry dressing and pulse briefly without fully emulsifying.

    🫒Olive oil
    🥤Blender

  5. Step 5/12

    Heat a pan over medium-high heat and grill the seasoned shrimp for about 2 to 3 minutes per side until opaque.

    🦐Shrimp
    🥢Tongs

  6. Step 6/12

    Combine the cut strawberries, cucumber, tomato, and avocado in a large mixing bowl.

    🍓Strawberries
    🥒Lebanese cucumber
    🍅Heirloom tomato
    🥑Avocado
    🥣Large mixing bowl
    🥄Spoon

  7. Step 7/12

    Toss the salad with most of the strawberry dressing, reserving a small amount for serving.

    🫒Olive oil
    🍯Pomegranate molasses
    🍓Strawberries
    🥣Large mixing bowl
    🥄Spoon

  8. Step 8/12

    Transfer the dressed salad to a serving platter and place the burrata in the center.

    🧀Burrata
    🍽️Serving platter
    🥄Spoon

  9. Step 9/12

    Open the burrata, then top the salad with grilled shrimp and the reserved dressing.

    🧀Burrata
    🦐Shrimp
    🍽️Serving platter
    🥄Spoon
    🥢Tongs

  10. Step 10/12

    Arrange the salad on a large family-style plate.

  11. Step 11/12

    Place a burrata in the center and open it.

  12. Step 12/12

    Top with the chili-grilled shrimp.

Composition

Ingredients

Types

Fruit, Shellfish, Spices, Dairy, Sweeteners, Oils

Ingredients

Strawberries, Cucumber, Avocado, Tomatoes, Shrimp, Espelette pepper, Burrata, Pomegranate molasses, Salt, Pepper, Sumac, Mint leaves, Basil leaves, Olive oil

Notes

Strawberries (for the salad, cut into small pieces, amount not given, for the vinaigrette, the most tired/ripe ones), Cucumber (Lebanese cucumbers, amount not given), Avocado (amount not given), Tomatoes (heirloom tomato, cut into even pieces, amount not given), Shrimp (grilled with chili, deveined before grilling, amount not given), Espelette pepper (for grilling the shrimp, amount not given), Burrata (placed in the center and opened, amount not given), Salt (for the vinaigrette, amount not given), Pepper (for the vinaigrette, amount not given), Sumac (for the vinaigrette, amount not given), Mint leaves (for the vinaigrette, amount not given), Basil leaves (for the vinaigrette, amount not given), Olive oil (a drizzle, added without blending)

Allergens

Shellfish, Milk

Dietetics

Dietary regimen

Gluten-free, Pescatarian

Calories

410 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 23g, Fat: 27g, Fiber: 7g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 780mg, Calcium: 240mg, Iron: 2.5mg, Sodium: 520mg

Vitamins

Vitamin C: 52mg, Vitamin A: 180µg, Vitamin B12: 0.9µg, Vitamin K: 32µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Chef's knife, Cutting board, Blender, Large mixing bowl, Serving platter, Tongs, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Starter

Occasions

Lunch, Dinner, Summer, Sharing meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Mediterranean, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Juicy, Creamy, Tender, Crisp

Flavors

Sweet, Tangy, Herbal, Spicy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Serve promptly after dressing,Do not leave shrimp or burrata out longer than 30 minutes in warm weather), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible,Consume cooked shrimp within 2 days), freezer : 0 min (Not recommended because fresh vegetables, burrata, and avocado lose texture)