Stuffed lettuce with prawns and avocado

Name: Stuffed lettuce with prawns and avocado
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 small lettuces; 1 Organic Lemon; 1/2 red chilli pepper; 1 TABLESPOON White wine vinegar; 1 TABLESPOON Honey; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Avocados; 3 Stem(s) Parsley; 200 g North Sea crab meat; 1-2 TABLESPOONS Pumpkin seed oil to drizzle

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 small lettuces
1 Organic Lemon
1/2 red chilli pepper
1 TABLESPOON White wine vinegar
1 TABLESPOON Honey
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Avocados
3 Stem(s) Parsley
200 g North Sea crab meat
1-2 TABLESPOONS Pumpkin seed oil to drizzle

Directions

1
Clean and wash the salad. Separate the lettuce hearts so that the remaining leaves on the stalk are still holding together. Cut lettuce hearts into thin strips
2
Wash lemon hot, rub dry, halve lemon. Peel one half thinly with a peeler and cut into fine strips. Fill a peel with cold water and place lemon zests in it until garnishing. Squeeze juice out of the peeled lemon half. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces
3
For the marinade, mix lemon juice, vinegar, honey and chilli in a bowl, gradually fold in olive oil. Season to taste with salt and pepper. Cut avocados in half, remove seeds. Remove the flesh from the skin and cut into small pieces. Add avocado and lettuce heart strips to the marinade. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Mix parsley with the avocado salad
4
Fill the avocado into the heads of lettuce. Spread prawns on top. Garnish with parsley leaves and lemon strips and sprinkle with pumpkin seed oil