Avocado salad with herb shrimp and gherkins

Ingredients for 2 servings:

• 250 g shrimp tails, peeled and deveined
• 1 avocado(s), ripe
• 125 g lettuce(s)
• 200 g vine tomatoes (cocktail tomatoes)
• 150 g green olives, pitted
• 1 cucumber(s)
• 150 g gherkins, extra fine (soured, not sweetened)
• 100 g cheese, diced
• 2 limes, juice
• 3 tbsp olive oil
• 1 tbsp herb butter
• 4 mint leaves
• 1 tsp herbs de Provence
• Parsley
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

simple and healthy

Finely chop the mint leaves. Mix the Herbes de Provence, mint, 1 tablespoon of lime juice, and 2 tablespoons of olive oil and marinate the shrimp tails in it for about 45 minutes. Place the shrimp tails and marinade in a non-stick pan and fry over medium heat for 2 minutes on each side. Finely chop the parsley. Wash the vine tomatoes, pat dry, halve, and fry in the pan with 1 tablespoon of parsley and herb butter for about 2 minutes. Peel, halve, and pit the avocado, and cut the flesh lengthwise into thin slices. Wash, peel, and dice the cucumber. Add salt and pepper to a glass with 2 tablespoons of lime juice, mix, and whisk in 1 tablespoon of olive oil. Wash the lettuce leaves, drain well, and tear into bite-sized pieces. Add to the salad bowl along with all the prepared ingredients, as well as the cheese, gherkins, and green olives. Mix with the marinade, arrange on plates and garnish with parsley.