Shrimp salad with ginger, avocado and cucumber

Ingredients for 4 servings:

• ½ cucumber(s)
• 2 chili peppers
• some ginger
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 5 tbsp orange juice or freshly squeezed juice of one orange
• some salt and pepper, black, from the mill
• 150 g leaf lettuce
• 400 g prawn(s), cooked and peeled
• 1 avocado(s)
• 1 lemon(s), juice
• ½ cucumber(s)
• some coriander
• some parsley
• salt and pepper, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Dice one half and set the other half aside. Halve the chili peppers lengthwise, remove the seeds, and chop as finely as possible. Peel and dice the ginger and place it in a mixing bowl along with the soy sauce, sugar, and orange juice. Add the diced cucumber, season with salt and pepper, and puree with a hand blender. Then mix the chili peppers into the dressing. Wash the salad, spin it dry, and arrange it on a platter or glass plate. Rinse the prawns and drain well. Halve the avocado and remove the stone. Peel a few thin slices of avocado, set aside, and drizzle with lemon juice. Cut the rest of the avocado into small pieces. Dice the second cucumber half, chop the cilantro and parsley, and add everything to the pureed dressing. Season with salt and pepper to taste, if desired. Stir in the shrimp, arrange the thin avocado slices around/on the salad, and spread the dressing and shrimp over the salad. Serve with baguette or baked potatoes.