Avocado and shrimp sandwich

Name: Avocado and shrimp sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Picking salad; 125 g Radishes; 2 Avocados; 1 Organic Lemon; 2 Chillies; 100 g Half-fat margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Sandwich toast (approx. 40 g each); 200 g North Sea crab meat

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Picking salad
125 g Radishes
2 Avocados
1 Organic Lemon
2 Chillies
100 g Half-fat margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Sandwich toast (approx. 40 g each)
200 g North Sea crab meat

Directions

1
Clean the salad, wash, spin dry and possibly pluck smaller. Radishes clean, wash, grate dry and cut into thin slices. Halve avocados, remove seeds. Remove the flesh from the skin and cut into cubes. Wash lemon hot, grate dry, finely grate peel. Halve the lemon, squeeze one half (approx. 2 tbsp.) of the juice. Use the rest of the lemon for other purposes
2
Mix avocados with lemon juice and zest. Clean the chillies, cut lengthwise, wash and remove the seeds. Chop the pods finely and add to the avocados with the margarine. Mash everything with a fork.
3
Season with salt and pepper. Remove the crusts from the bread and roast the slices until golden brown. Cover 4 slices with approx. 1/4 of the cream, crabs, lettuce and radishes, cover with the remaining slices. Halve the sandwiches and arrange on plates