Two simple recipes, perfect for those observing Lent (on days when oil and fish are allowed) — though you’ll need to omit the Parmesan. Otherwise, the preparation process is straightforward. The first option is more shrimp-heavy, making it substantial enough for a full dinner, while in the second, the avocado takes full responsibility for satiety. Mix and match salad greens to your taste.

Spicy Shrimp and Cherry Tomato Salad

• 500 g shrimp
• a bunch of arugula
• a handful of cherry tomatoes
• Parmesan
• olive oil
• chili pepper
• 2 garlic cloves
• balsamic vinegar or glaze

Heat olive oil in a pan, add chili (if fresh, chop it; if dried, leave it whole) and crushed garlic. Sauté well and remove the garlic and chili. In the spicy oil, fry the shrimp (if using frozen shrimp, first soak them in water, then pat them dry with a paper towel — excess moisture will cause them to stew rather than sear).

In a large bowl, layer arugula, then the sautéed shrimp, and halved cherry tomatoes. Use a vegetable peeler to shave Parmesan into thin ribbons. Dress the salad with the remaining spicy oil from the pan and drizzle with balsamic vinegar (or glaze — I prefer glaze, as it coats the arugula leaves beautifully).

Mixed Salad with Avocado and Lightly Cured Salmon

• 2 large handfuls of mixed salad greens (here: radicchio and mâche)
• 100 g lightly cured salmon
• 1 small avocado

For the mustard dressing:

• 1/2 small lemon
• 2 tsp. mustard
• olive oil (equal to or slightly more than the amount of lemon juice)
• white pepper (crushed in a mortar)
• salt
• 1 garlic clove (optional, if you like)

Wash and dry the salad greens, slice the salmon into thin pieces, and cut the avocado into small chunks. In a small jar, mix all the dressing ingredients, stirring until smooth (if using garlic, press it in at the end). Dress the salad.