Shrimp salad with avocado

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse the prawns and let them thaw for about 1 hour. Peel garlic and cut into thin slices. Clean, wash and drain the salad and pluck into bite-sized pieces. Peel onion and cut into very thin slices. Cut avocado in half, remove stone. Cut the flesh into slices and sprinkle with lemon juice.

2. 2

   For the vinaigrette, wash the chervil, dab dry and chop the upper third (with stalk) finely. Mix vinegar and chervil, then fold in the oil. Season vinaigrette with salt, pepper and a little sugar. Wash and slice the zucchini. Peel the prawns and remove the intestines. Wash the prawns and pat them dry. Heat 1 tablespoon of oil in a frying pan and fry the zucchini slices in it from both sides until golden brown. Season with salt and pepper and remove from the pan. Add 1 tablespoon of oil to the pan and fry the prawns for 3-5 minutes. Add the garlic slices shortly before the end of the cooking time. Season the prawns with salt and pepper and drain them on kitchen paper.

3. 3

   Wash the prawns and pat them dry. Heat 1 tablespoon of oil in a frying pan and fry the zucchini slices in it from both sides until golden brown. Season with salt and pepper and remove from the pan. Add 1 tablespoon of oil to the pan and fry the prawns for 3-5 minutes. Add the garlic slices shortly before the end of the cooking time. Season the prawns with salt and pepper and drain them on kitchen paper. Mix the salad, zucchini, prawns, avocado slices and onion slices and serve with the vinaigrette. Garnish salad with capuchin flowers

Nutrition Facts

KCAL
400 kcal

CARBS
4 g

FATS
32 g

PROTEINS
22 g