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🥤 Fresh Shrimp and Avocado Salad

223 kcal · 30 min · 4 servings

Ingredients

• 8 large leaves of lettuce hearts
• 200 g cherry tomatoes
• 2 spring onions
• 1 ripe avocado
• 1 tbsp lime juice
• 2 tbsp olive oil
• salt
• pepper
• 1 tsp sweet paprika powder
• 400 g shrimp (kitchen-ready; cooked)

Instructions

1. 1. Wash the salad leaves thoroughly.
2. 2. Dry the leaves using a salad spinner or a cloth.
3. 3. Place two leaves on each of the four plates.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes in half.
6. 6. Wash the spring onions.
7. 7. Remove the tough ends of the spring onions.
8. 8. Slice the spring onions into thin rings.
9. 9. Cut the avocado in half lengthwise through the center.
10. 10. Remove the pit from the avocado half.
11. 11. Dice the avocado flesh into small cubes.
12. 12. Place the avocado cubes into a bowl.
13. 13. Add the halved tomatoes to the bowl.
14. 14. Add the spring onion rings to the bowl.
15. 15. Add the lime juice to the bowl.
16. 16. Add the oil to the bowl.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with paprika powder.
20. 20. Mix all ingredients in the bowl thoroughly.
21. 21. Gently fold the shrimp into the vegetable mixture.
22. 22. Distribute the shrimp mixture evenly over the prepared salad leaves.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 223
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 6 g