Avocado salad with prawns

Name: Avocado salad with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g raw frozen shrimps (without head, shell and gut); 250 g cherry tomatoes; 1 Lettuce; 2 Shallots; 4 TABLESPOONS Lemon juice; 1 TEASPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS good olive oil; 2 ripe avocados (e.g. the Hass variety)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g raw frozen shrimps (without head, shell and gut)
250 g cherry tomatoes
1 Lettuce
2 Shallots
4 TABLESPOONS Lemon juice
1 TEASPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS good olive oil
2 ripe avocados (e.g. the Hass variety)

Directions

1
Defrost the prawns. Wash and halve the tomatoes. Clean the lettuce, wash it, spin dry and tear it into pieces.
2
For the vinaigrette, peel and finely dice the shallots. Mix lemon juice, honey, salt and pepper. Fold in 3 tablespoons of oil and stir in the shallots.
3
Cut the avocados in half lengthwise and remove the stone. Remove the flesh from the skin and cut into small pieces. In a large bowl carefully mix with tomatoes, lettuce and vinaigrette.
4
Heat 1 tablespoon of oil in a frying pan. Rinse the prawns, dab dry and fry them for 2-3 minutes, turning them over. Season with salt and pepper. Carefully fold into the salad, season again with salt and pepper.