Ingridients

• 80g × your favourite salad greens (I used spring mix);
• one navel orange;
• 150g × raw shrimp;
• 150g × Greek yogurt (one cup of Chobani will do);
• 10g × pine nuts;
• 10g × dried cranberries;
• one or two sprigs of dill;
• salt, black papper, any neutral oil and balsamic vinegar.

Cooking Instructions

• Cut off the skin of the orange and and dice it into small cubes.
• Peel and devein the shrimp. Season with salt and a generous amount of black pepper, and sear on high heat until cooked through and the crust starts to form. Let it cool and slice into bite-sized pieces.
• Slightly toast the pine nuts on low heat, until the color starts to change and the aroma is released.
• For the dressing, add chopped dill and a small drizzle of balsamic vinegar into the Greek yogurt and mix.
• Combine the salad greens, orange, shrimp, pine nuts, dried cranberries and the dressing, mix well and serve.