Potato salad with avocado and shrimp

Ingredients for 3 servings:

• 700 g potatoes
• 1 spring onion(s)
• 4 tbsp lemon juice
• 2 tsp mustard
• 1 tsp honey
• 3 tbsp oil, good
• Salt and pepper from the mill
• 1 avocado(s), ripe
• 200 g shrimp
• 1 tbsp butter
• 7 lettuce leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Boil the potatoes until tender, peel, and slice. Cut the spring onion into rounds, add them to a bowl with the potato slices, and mix. Combine the lemon juice, mustard, honey, and oil to make a creamy dressing. Season with salt and pepper. Loosely mix the dressing into the potatoes and chill the salad for 20 minutes. Meanwhile, halve the avocado, remove the pit, and peel it. Dice the avocado halves. Drizzle with a little lemon juice. Fry the shrimp in melted butter in a pan for 1 minute on each side. Allow to cool. Add the avocado cubes and shrimp to the potatoes and fold in carefully. Season with salt and pepper. Wash the lettuce leaves and shake dry. Serve the potato salad on top.