Shrimp and Avocado Salad (serves 4)

A delicate salad that is perfect for a light lunch. Very quick to prepare – tear up a few mixed salad leaves, use little shrimp/prawns or cut up big ones, finely slice scallions, dice an avocado and you have it. Toss in a lemon vinaigrette and although this will prevent the avocado from going brown, I would serve the salad immediately.

Handful or 2 of mixed salad leaves – torn up a little bit
6 oz. shrimp/prawns – served whole if little, cut up otherwise
4 scallions – finely sliced
1 avocado – diced

Line a serving bowl with salad leaves.
Sprinkle over the rest of the ingredients.
Toss together with 2 tbsp. of lemon vinaigrette

Lemon Vinaigrette

1 tsp. Dijon mustard
1 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Salt and freshly ground black pepper

Whisk mustard and lemon juice together before adding oil and seasonings. Taste, and if necessary, add a little more lemon juice.


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