Spinach salad with avocado and prawns

Name: Spinach salad with avocado and prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Baby Spinach; 200 g pink mushrooms; 1 ripe avocado; 7-10 Tbsp grated peel and juice of 1 organic lime; 300 g Shrimps (without head and shell); 2 discs (approx. 100 g) farmhouse bread; 2 TABLESPOONS Butter; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Milk; 7-10 Tbsp Chervil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Baby Spinach
200 g pink mushrooms
1 ripe avocado
7-10 Tbsp grated peel and juice of 1 organic lime
300 g Shrimps (without head and shell)
2 discs (approx. 100 g) farmhouse bread
2 TABLESPOONS Butter
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Whole milk yoghurt
2-3 TABLESPOONS Milk
7-10 Tbsp Chervil

Directions

1
Sort the spinach, wash and shake dry. Clean the mushrooms, wash them if necessary and cut or slice them thinly. Halve the avocado and remove the stone. Remove the flesh from the skin and cut into slices.
2
Immediately sprinkle avocado and mushrooms with 2-3 tablespoons lime juice.
3
Wash the shrimps and pat them dry. Cut bread into cubes. Heat butter in a coated pan. Roast the bread in it while turning, take it out. Heat the oil in the pan. Fry the prawns for 3-4 minutes.
4
Season with salt and pepper.
5
For the sauce, mix yoghurt, the rest lime juice and lime zest. Stir in milk according to the desired consistency. Season to taste with salt, pepper and a little sugar.
6
Carefully mix the prepared salad ingredients and arrange on plates. Drizzle the lime-yoghurt sauce over it. Garnish with chervil. Add the rest of the sauce.