Chinese cabbage salad with avocado, shrimp and eggs in lime vinaigrette

Ingredients for 2 servings:

• 2 handfuls of Chinese cabbage, sliced
• 1 small avocado(s)
• 2 eggs
• 6 prawns, cooked
• 1 bed of cress or some radish sprouts
• 1 small lime(s)
• 1 tbsp linseed oil or walnut oil
• 4 tbsp water
• cane sugar
• Salt and pepper, white

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

Finely chop the Chinese cabbage. Halve, pit, and dice the avocado. Boil the eggs for about 10 minutes, peel, and slice them. Arrange the Chinese cabbage, avocado, egg slices, and cooked shrimp in layers on the plate. For the dressing, roll the lime, halve it, and squeeze it. Mix the juice with linseed or walnut oil, water, cane sugar, salt, and white pepper to make a vinaigrette. Drizzle the vinaigrette over the salad and toss to combine. After letting it marinate briefly, sprinkle with cress or radish sprouts and serve.