Avocado salad with scampi

Name: Avocado salad with scampi
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 7-10 Tbsp Salt; 250 g frozen scampi with shell; 1 collar Dill; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 1-2 Garlic cloves; 250 g Sour cream (24% fat); 150 g Skimmed milk yoghurt; 7-10 Tbsp Sugar; 2 Avocados; 350 g Mushrooms; 7-10 Tbsp some salad leaves; 1 Lemon slice for; 7-10 Tbsp Garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

7-10 Tbsp Salt
250 g frozen scampi with shell
1 collar Dill
3-4 Tbsp White wine vinegar
7-10 Tbsp Pepper
6 TABLESPOONS Oil
1-2 Garlic cloves
250 g Sour cream (24% fat)
150 g Skimmed milk yoghurt
7-10 Tbsp Sugar
2 Avocados
350 g Mushrooms
7-10 Tbsp some salad leaves
1 Lemon slice for
7-10 Tbsp Garnish

Directions

1
Boil 1-2 litres of salted water. Add the scampi and cook for 3-4 minutes without boiling. Drain the scampi and let them cool down. In the meantime, wash the dill, dab dry and chop, except for a few stems for garnishing. Mix vinegar with salt, pepper and oil. Fold in dill. Break the scampi out of their shells. Peel garlic and press it through a garlic press. Mix sour cream with yoghurt, garlic, salt and sugar. Swivel the scampi in the sour cream sauce. Cut avocados in half, remove the stone. Peel the halves, halve them crosswise and cut into slices. Arrange the avocado slices on a plate and sprinkle with the dill sauce. Clean and slice the mushrooms, toss in the remaining dill sauce and place on the plate. Arrange the scampi on some salad leaves in the middle of the plate. Garnish with lemon slice and remaining dill
2
Cutlery: Prince
3
Glass: Schott Zwiesel