Avocado salad with prawns

Name: Avocado salad with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g cooked shrimps (without gut, head and shell); 2 ripe avocados; 2-3 TABLESPOONS Lemon juice; 200 g cherry tomatoes; 1/2 Lettuce; 2 Shallots; 4 TABLESPOONS light balsamic vinegar; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g cooked shrimps (without gut, head and shell)
2 ripe avocados
2-3 TABLESPOONS Lemon juice
200 g cherry tomatoes
1/2 Lettuce
2 Shallots
4 TABLESPOONS light balsamic vinegar
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil

Directions

1
Wash the shrimps and pat them dry. Cut the avocado skin several times. Remove the flesh from the stone, peel, cut into slices and carefully mix with lemon juice in a large bowl. Wash tomatoes, dab dry, cut in half
2
Clean the salad, wash, drain and pluck smaller. Peel and finely dice the shallots. Whisk vinegar and honey, season with salt and pepper. Fold in 5 tablespoons of oil, finally stir in the shallots
3
Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 1-2 minutes on each side, turning them over, season with salt and pepper and take them out
4
Add the vinaigrette, cherries, shrimps and salad to the avocado, mix carefully, season again and serve