Salad with Shrimp and Avocado
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 350 grams Cherry tomatoes
- 150 grams Baby spinach
- 2 red onions
- 2 tsps Dijon mustard
- 2 Tbsps Sherry vinegar
- 1 generous pinch sugar
- 30 milliliters Walnut oil
- 30 milliliters grapeseed oil
- 3 Haas Avocados
- 200 grams cooked shrimp (head-off, peeled)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and halve the cherry tomatoes. Rinse and dry the spinach. Peel, quarter, and julienne the onions.
2.
Mix the mustard with the vinegar and the sugar. Mix both oils, then gradually incorporate them in a thin stream to form a vinaigrette. Season to taste with salt and pepper.
3.
Just before serving, halve the avocados and remove the seeds. Remove the pulp from the shell and cut into cubes. Mix the shrimp, avocadoes, tomatoes, spinach, and onion. Gently mix in the vinaigrette and serve immediately.
