Shrimp and avocado cocktail

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
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. 1

    Clean and wash the peppers and salad. Dice paprika, cut salad into strips.

  2. 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. 3

    Wash the dill, cut finely and add. Season to taste.

  4. 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.

Nutrition Facts

KCAL
240 kcal
CARBS
11 g
FATS
16 g
PROTEINS
12 g