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Tomato and avocado salad with shrimp

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Ingredients for 6 servings:

  • 300 g cherry tomatoes
  • 150 g arugula
  • 1 avocado(s), ripe
  • 4 tbsp lemon juice
  • salt and pepper
  • 2 tsp mustard
  • 7 tbsp oil
  • 1 bunch parsley, flat
  • 2 cloves garlic
  • 9 shrimp(s) (king shrimp tails)
  • Sugar

Instructions

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

Quarter the cherry tomatoes and tear the arugula into small pieces. Peel and finely dice the avocado. Mix everything with lemon juice, spices, mustard, and 5 tablespoons of oil. Finely chop the parsley and garlic. Halve the shrimp lengthwise. Fry in the remaining oil for about 1 minute on each side, season with salt and pepper. Finally, sprinkle with garlic and parsley and arrange decoratively on the salad.

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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.

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