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Tomato and avocado salad with fried shrimp

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Ingredients for 4 servings:

  • 5 tomatoes
  • 1 bunch of chives
  • 2 avocados
  • 4 tbsp lemon juice
  • 4 tbsp rapeseed oil
  • salt and pepper
  • ½ tsp paprika powder, hot
  • 250 g raw shrimp(s), without shell

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

quick, sophisticated starter, also suitable for buffets

Wash the tomatoes and dice them. Peel the avocado, cut the flesh into small cubes, place it in a bowl, and drizzle with two tablespoons of lemon juice. Wash the chives and cut them into rings. Add the tomatoes and chives to the avocado pieces. Quickly fry the shrimp in a little oil. Mix together the remaining lemon juice, the rapeseed oil, salt, pepper, and paprika. Pour over the tomatoes and avocado mixture, and mix gently. Arrange the shrimp on the salad. Serve with baguette or toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato and avocado salad with fried shrimp

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