Warm Pumpkin Salad with Shrimp and Avocado
Shrimp provide protein, while avocado and olive oil add fats that balance the pumpkin’s gentle sweetness. Quick searing keeps the shrimp juicy and gives the pumpkin cubes browned edges. Dress the salad just before serving.
Roast the pumpkin (110 g) at 180°C for 20–30 minutes, until tender, then cool it. Before assembling the salad, cut it into large cubes and sear in a very hot dry pan for 40–50 seconds per side.
Pat the shrimp (200 g) dry. Heat part of the olive oil (25 g) in a pan, add the crushed garlic clove (3 g) and warm for 30 seconds. Add the shrimp and fry for 1–2 minutes per side, until opaque and firm; remove the garlic.
Cut the avocado (100 g) into large pieces. For the dressing, whisk the remaining olive oil with lime juice (15 g), dijon mustard (5 g) and erythritol (10 g). Table salt (2 g) seasons the shrimp and dressing to taste.
Arrange the romaine lettuce (125 g) and avocado on plates, add the warm pumpkin and hot shrimp, drizzle with dressing and serve immediately.
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