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🥗 Club Sandwich with Seafood and Avocado Salad

468 kcal · 30 min · 4 servings

Ingredients

• 12 slices toast bread
• 4 leaves iceberg lettuce
• 1 celery stalk
• 1 avocado
• 4 tbsp mayonnaise
• 4 tbsp ketchup
• salt
• lemon juice
• cayenne pepper
• 200 g shrimp (kitchen-ready)
• chervil (for garnish)

Instructions

1. 1. Toast the bread slices until golden brown.
2. 2. Wash the salad under running water.
3. 3. Remove the tough stems from the salad.
4. 4. Shake the salad dry so that no water remains on it.
5. 5. Tear the salad leaves into small, bite-sized pieces.
6. 6. Wash the celery thoroughly.
7. 7. Cut off the hard ends from the celery.
8. 8. Slice the celery into very thin slices.
9. 9. Peel the avocado completely.
10. 10. Cut the avocado in half lengthwise.
11. 11. Remove the large pit from the avocado half.
12. 12. Cut the flesh of the avocado into small cubes or pieces.
13. 13. Put the mayonnaise into a small bowl.
14. 14. Add the ketchup to the mayonnaise.
15. 15. Whisk the mayonnaise and ketchup together well.
16. 16. Season the sauce with a pinch of salt.
17. 17. Add some lemon juice to the sauce.
18. 18. Sprinkle some cayenne pepper into the sauce.
19. 19. Gently fold in the cut celery pieces into the sauce.
20. 20. Gently fold in the avocado pieces into the sauce.
21. 21. Gently fold in the prawns (small shrimp) into the sauce.
22. 22. Place the prepared salad leaves on half of the toast slices.
23. 23. Spread the seafood mixture evenly over the salad leaves.
24. 24. Cover the topped toast slices with the remaining toast slices.
25. 25. Stack three finished sandwiches on top of each other.
26. 26. Secure the stack with a wooden skewer to keep it stable.
27. 27. Garnish the sandwich with fresh chervil.
28. 28. Serve the sandwich immediately.

Nutrition per serving

• kcal: 468
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 40 g