Spinach salad with prawns and lime-yoghurt sauce

Name: Spinach salad with prawns and lime-yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Baby Spinach; 200 g rosè mushrooms; 1 ripe avocado; 6 TABLESPOONS Lime juice; 2 discs (approx. 160 g) Mixed rye bread; 300 g raw shrimps; without head and shell; 2 TABLESPOONS Butter; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Whole milk yoghurt; 7-10 Tbsp grated peel of 1 lime; 75-100 ml Milk; 7-10 Tbsp Sugar; 7-10 Tbsp Chervil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Baby Spinach
200 g rosè mushrooms
1 ripe avocado
6 TABLESPOONS Lime juice
2 discs (approx. 160 g) Mixed rye bread
300 g raw shrimps; without head and shell
2 TABLESPOONS Butter
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Whole milk yoghurt
7-10 Tbsp grated peel of 1 lime
75-100 ml Milk
7-10 Tbsp Sugar
7-10 Tbsp Chervil

Directions

1
Wash and sort the spinach and drain well. Clean and trim the mushrooms and cut or slice them thinly. Cut avocado in half, remove flesh from skin, remove stone. Cut avocado into slices and sprinkle with 2 tablespoons lime juice
2
Cut bread into cubes. Wash shrimps and pat dry. Melt butter in a pan, roast bread in it while turning, take out. Heat 2 tablespoons of oil in the hot pan. Fry the prawns for 3-4 minutes, turning them over. Season with salt and pepper, put aside
3
For the sauce, mix yoghurt with 1 tablespoon of oil, lime zest and 4 tablespoons of lime juice. Depending on the thickness of the sauce, stir in milk. Season to taste with salt, pepper and sugar. Arrange the salad ingredients on plates and drizzle with the sauce. Garnish with chervil. Add the rest of the sauce