Avocado Salad with Shrimp and Tomatoes

 

Ingredients

1 avocado

100 g shrimp

2 tomatoes

1 bunch fresh basil

Iceberg lettuce

2 eggs

1 tbsp balsamic vinegar

1 tbsp mustard

100 ml yogurt

Salt

Thinly slice the lettuce leaves.

Chop the basil.

For the dressing, combine the mustard seeds with the yogurt, add balsamic vinegar, and salt. Balsamic vinegar adds a very interesting oaky, vinous flavor. Hard-boil the eggs. Remove the yolks and mash them with a fork. Dice the whites.

 Add the mashed yolk to the dressing.

Defrost, scald, and peel the shrimp.

Cut the avocado in half and remove the pit.

Scoop out the flesh with a spoon, being careful not to damage the skin. This will serve as a salad bowl. You now have boat-shaped avocados.

Cut the avocado flesh. Combine the lettuce leaves, shrimp, chopped egg whites, and basil.

Lastly, slice the tomatoes and add them to the salad. Dress with the salad dressing. Fill the avocado halves with the salad and serve with tomato wedges and a lettuce leaf.

Enjoy!