Rinse and sort out the lettuce varieties and coarsely chop the large leaves. Rinse the fruit, remove the peel, remove the core, finely dice the fruit pieces. Rinse, dry and finely chop the kitchen herbs. Remove the peel from the garlic and cut into fine slices. Dry roast the nuts in a frying pan.
Stir a dressing from soy sauce, balsamic vinegar, pumpkin seed oil, salt, pepper and perhaps a hot chili.
Decorate the leafy salad on plates and evenly distribute the diced fruit and toasted nuts on top.
Sauté the shrimp in a hot frying pan with olive oil and garlic, spread evenly on the leaf salad and pour the dressing over it.
Toasted brown bread goes well with this.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!