Shrimp and avocado cocktail

Name: Shrimp and avocado cocktail
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red pepper; 1 Mini Romaine lettuce; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON liquid honey; 2 TABLESPOONS + 1 tsp oil; 1 ripe avocado; 200 g North Sea crab meat; 2-3 stem(s) Dill; 4 large slices of baguette; 7-10 Tbsp Organic Lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small red pepper
1 Mini Romaine lettuce
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON liquid honey
2 TABLESPOONS + 1 tsp oil
1 ripe avocado
200 g North Sea crab meat
2-3 stem(s) Dill
4 large slices of baguette
7-10 Tbsp Organic Lemon

Directions

1
Clean and wash the peppers and salad. Dice paprika, cut salad into strips.
2
Whip vinegar, salt, pepper, honey and 2 tablespoons of oil. Cut avocado in half, stone. Remove the flesh from the skin and dice. Mix immediately with the marinade. Fold in bell peppers, salad and prawns.
3
Wash the dill, cut finely and add. Season to taste.
4
Heat 1 tsp. oil in a grill or coated pan. Fry the baguette in it until crispy. Serve with the cocktail. Garnish with lemon wedges.