Avocado salad with prawns

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.1 9
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g raw frozen shrimps (without head, shell and gut)
  • 250 g cherry tomatoes
  • 1 Lettuce
  • 2 Shallots
  • 4 TABLESPOONS Lemon juice
  • 1 TEASPOON liquid honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS good olive oil
  • 2 ripe avocados (e.g. the Hass variety)

Directions

  1. 1

    Defrost the prawns. Wash and halve the tomatoes. Clean the lettuce, wash it, spin dry and tear it into pieces.

  2. 2

    For the vinaigrette, peel and finely dice the shallots. Mix lemon juice, honey, salt and pepper. Fold in 3 tablespoons of oil and stir in the shallots.

  3. 3

    Cut the avocados in half lengthwise and remove the stone. Remove the flesh from the skin and cut into small pieces. In a large bowl carefully mix with tomatoes, lettuce and vinaigrette.

  4. 4

    Heat 1 tablespoon of oil in a frying pan. Rinse the prawns, dab dry and fry them for 2-3 minutes, turning them over. Season with salt and pepper. Carefully fold into the salad, season again with salt and pepper.

Nutrition Facts

KCAL
480 kcal
CARBS
8 g
FATS
38 g
PROTEINS
22 g