Summer salad

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 400g Thinly sliced melon
  2. 200g Fresh strawberries
  3. 160g Prawns Cream
  4. 40g Low-fat yogurt
  5. 1 Dessertspoon acacia honey
  6. 40g Green salad leaves
  7. 2 Carrots
  8. Chives and edible flower petals
  9. 100g Freeze-Dried Arctic Shrimps
  10. 2dl Warm mineral water
  11. A pinch of pink Himalayan salt

  • Mix the honey with the yogurt and put the freeze-dried shrimps into the warm water with the pink salt for a few minutes.

  • Arrange the thin slices of melon in the centre of the plate to form a square.

  • Use a round steel cutter to place the strawberry pieces around the inside of the larger square, like a crown. Fill with the creamed shrimps, a sprig of salad leaves and the whole shrimps.

  • Decorate with carrots julienne and seasonal flower petals.

  • Serve with the yogurt and honey sauce.