Alba Salad with Air Fryer Butterfly Shrimp
You can’t go wrong with an air fryer and Gorton’s Butterfly Shrimp. Food Diary of a City Girl modified a recipe from one of her favorite Buenos Aires restaurants and managed to keep this amazing salad light for all of us to enjoy.
For the salad:
9.2 oz Gorton’s Butterfly Shrimp
5 cups arugula
½ cup Kalamata olives, pitted
2 oz Roquefort, crumbled
2 celery stalks
4 oz canned mushrooms, drained
For the dressing:
3 tbsp olive oil
1 small garlic clove
1 tbsp freshly squeezed lemon juice or apple cider vinegar
1 tsp Dijon mustard
½ tsp kosher sea salt
¼ tsp freshly-cracked black pepper
Place Gorton’s Butterfly Shrimp on air fryer rack and air fry at 400°F for 11 – 13 minutes, until reaching an internal temperature of 145°F or higher.
Chop pear, avocado, and celery stalk into bite-sized pieces.
Add arugula, Kalamata olives, crumbled Roquefort, drained mushrooms, chopped pear, and avocado to a medium bowl.
For the dressing, finely chop garlic clove. Add all ingredients in a small bowl and mix with a fork or whisk.
Gently mix in the Alba Salad Dressing. Add the salad to a medium serving platter. Top with the air fried Butterfly Shrimp. Enjoy!