Borage Flower Salad with Shrimp and Avocado

Prep: 5 minCook: 2 min4 servingsmediumItalian
Borage Flower Salad with Shrimp and Avocado

Light and colorful Italian salad combining tender mixed greens, fresh shrimp, creamy avocado, and delicate borage flowers. Dressed with a simple rice vinegar and olive oil emulsion, this dish balances flavors and textures with minimal preparation. The borage flowers add both visual appeal and a subtle cucumber-like taste.

Ingredients

4 servings
  • 7 oz mixed greens, cleaned and dried
    arugula1:1greens

    peppery alternative

  • 1 avocado, halved, pitted
  • 10 shrimp, shells and veins removed
    prawns1:1crustaceanshellfish-free

    interchangeable

    Full guide →
  • 1 borage flowers, cleaned and dried
    nasturtium flowers1:1edible flowers

    similar peppery notes and visual appeal

  • 2 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
    white wine vinegar1:1acid

    similar acidity and mild flavor

    Full guide →
  • salt, to taste(optional)

Instructions

  1. 1

    Clean, wash, and dry the mixed greens, then transfer to a large bowl

  2. 2

    Remove the shells and black central vein from the shrimp, setting the heads aside for stock

  3. 3

    Pan-fry the shrimp in a little oil for two minutes, then let cool

  4. 4

    Cut the avocado lengthwise, remove the pit, and cut the flesh into chunks at least ⅓" per side

  5. 5

    Add the avocado chunks to the bowl with the mixed greens

  6. 6

    Whisk together the olive oil, salt, and rice vinegar in a small bowl until combined

  7. 7

    Pour the dressing over the salad and toss carefully with two spoons

  8. 8

    Divide the salad among plates and top with cleaned, dried borage flowers

Tips

Tip 1

Reserve shrimp heads for fish stock or broth

Tip 2

Cut avocado into uniform chunks to prevent browning and ensure even distribution

Good to Know

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to one day. Do not dress until ready to serve to prevent sogginess.

Make Ahead

Prepare and chill all components except the dressing up to 4 hours ahead. Assemble and dress immediately before serving.

Serve With

Serve immediately on chilled plates to maintain the freshness and crispness of the greens and borage flowers.

See pairing guide →

Common Mistakes

Watch

Do not over-cook the shrimp to avoid tough, rubbery texture

Watch

Do not cut avocado too far in advance to avoid browning and oxidation

Substitutions

shrimp
prawns1:1crustaceanshellfish-free

interchangeable

Full guide →
rice vinegar
white wine vinegar1:1acid

similar acidity and mild flavor

Full guide →
mixed greens
arugula1:1greens

peppery alternative

Full guide →
borage flowers
nasturtium flowers1:1edible flowers

similar peppery notes and visual appeal

Find more substitutions →