Salad with avocado, algae, shrimps and lamb's lettuce

Name: Salad with avocado, algae, shrimps and lamb's lettuce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g frozen shrimps (without head and shell); 150 g Lamb's lettuce; 1 Avocado; 1 TABLESPOON Lemon juice; 1 red onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Algae salad (order from fishmonger); 75 g roasted, salted peanut kernels

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g frozen shrimps (without head and shell)
150 g Lamb's lettuce
1 Avocado
1 TABLESPOON Lemon juice
1 red onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Algae salad (order from fishmonger)
75 g roasted, salted peanut kernels

Directions

1
Rinse the prawns and defrost. Clean, wash and drain the lamb's lettuce well. Cut avocado in half, remove core and peel. Cut avocado into thin slices and drizzle with lemon juice. Peel onion and cut into fine slices
2
Rinse the prawns and pat them dry. Heat the oil in a pan, fry the prawns for about 3 minutes while turning them, season with salt and pepper. Mix lamb's lettuce, seaweed salad, avocado, peanuts and onion. Arrange salad with prawns on plates