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Artichoke and avocado salad

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Ingredients for 2 servings:

  • 1 jar artichoke hearts in oil
  • 3 spring onions
  • 1 garlic clove(s)
  • 100 g crayfish or crabs
  • 100 g shrimp(s)
  • 1 avocado(s)
  • 1 dash of lemon juice
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

with shrimp and crayfish or crab

Finely chop the spring onion. Finely dice the garlic. Chop the artichoke hearts, if desired. Place the garlic, onion, crayfish, and shrimp in a bowl and season with salt and pepper to taste. Add the oil from the jar and a small squeeze of lemon juice. Mix everything together, cover with foil or the lid, and refrigerate overnight. Just before serving, remove the avocado from its skin, finely dice it, fold it in, and season again to taste. Serve in a glass or with the empty avocado half. Serve as a main course with baguette. Other seafood can also be used, according to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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