Avocado shrimp salad with tomato vinaigrette

Ingredients for 4 servings:

• 2 avocados, ripe
• 20 large prawns, cooked, peeled
• 1 bell pepper(s), red
• 3 spring onions cut into thin rings
• 1 tsp, heaped flat-leaf parsley, finely chopped
• 250 g vine tomatoes
• 1 clove(s) garlic, grated
• 2 tbsp sherry vinegar
• ½ tsp sugar
• ½ tsp sea salt
• n. B. Pfeffer
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

appetizer

Roast the peppers in the oven at 200°C for about 25 minutes, until the skins blister. Cover and let the peppers cool, then peel the skins. Deseed the peppers, cut the flesh into fine, long strips, and set aside. Place the tomatoes in boiling water for 2 minutes, then rinse and skin them. Remove the seeds. Blend the tomato flesh with the garlic, vinegar, sugar, salt, and pepper in a blender, gradually adding the olive oil. Halve, pit, and peel the avocados. Thinly slice the flesh. Place 2 tablespoons of the dressing in the center of each of 4 plates, arrange the avocado slices, shrimp, and pepper strips on top. Drizzle everything with another 2 tablespoons of the dressing. Scatter over the parsley and spring onion rings. Drizzle everything with a little more olive oil, if desired. Serve the salad with baguette.