Shrimp-Avocado Tower

Name: Shrimp-Avocado Tower
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 250 g Frozen ice sea shrimps (peeled and cooked); 1 small clove of garlic; 2 TABLESPOONS light salad cream; 2 TABLESPOONS Whole milk yoghurt; 1 TABLESPOON Vinegar; 7-10 Tbsp salt, pepper, sugar; 2-3 TABLESPOONS Oil (e.g. sunflower oil); 1 small onion; 250 g Tomatoes; 1 collar Dill; 1 ripe avocado; 1⁄2 Lime; 100 g mixed salad leaves (e.g. babyleaf salad; package)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

250 g Frozen ice sea shrimps (peeled and cooked)
1 small clove of garlic
2 TABLESPOONS light salad cream
2 TABLESPOONS Whole milk yoghurt
1 TABLESPOON Vinegar
7-10 Tbsp salt, pepper, sugar
2-3 TABLESPOONS Oil (e.g. sunflower oil)
1 small onion
250 g Tomatoes
1 collar Dill
1 ripe avocado
1⁄2 Lime
100 g mixed salad leaves (e.g. babyleaf salad; package)

Directions

1
Defrost the prawns. For the garlic cream, peel the garlic and chop very finely. Mix with salad cream and yoghurt. For the marinade, mix vinegar, salt, pepper, 1 pinch of sugar and 1-2 tbsp. oil.
2
Peel, chop and add the onion.
3
Wash, quarter, seed and finely dice the tomatoes. Shrimps wash, dab dry, chop coarsely. Dill wash, pluck, chop finely. Cut avocado in half, stone, remove flesh and dice finely.
4
Squeeze the lime. Mix everything with 1 tablespoon of oil. Season with salt and pepper. Clean, wash and drain the salad if necessary.
5
Place an appetizer or dessert ring (approx. 8 cm Ø) on a plate. 1⁄6 of the shrimp and avocado mixture and carefully lift off the ring. Arrange the rest in the same way. Or: Pour into glasses and place on plates.
6
Mix the salad and marinade and place on the plates. Garnish with garlic cream.