That's why we have to take advantage of those days when the sun finally delights us with its warm rays. You'll usually find me gardening, going for long walks (and stopping to pet the goats at our local animal farm), visiting the garden center for some new plants or cooking light and delicious meals that make me feel all smiley and summery.
Here is one of those 'celebrate the sun' meals. It's so easy to make and boy does it go well with a perfectly chilled rosé!
PS: And yes, what can I say? Perhaps I'm Dutcher than I want to admit, complaining about the weather like I do!
Citrusy Shrimp Salad
-2 good handfuls of mixed salad leaves
-1 large, juicy orange, peeled and cut into chunks
-1/2 avocado, cut into chunks
-100 gr pink baby shrimp-chives, chopped
-1 tbsp white truffle oil, or extra virgin olive oil
-squeeze of lemon, to taste, plus lemon slice (to serve)
-dot of grainy mustard
-salt and pepper, to taste
Add one handful of salad leaves to your plate. Top with half of the orange chunks, half of the avocado, half of the shrimp and a sprinkling of chives. Make a dressing by whisking the oil, lemon juice, mustard and salt and pepper to taste. Drizzle with the dresssing. Top with the other half of the ingredients. Serve with the lemon slice.