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Delicious Salad with Shrimp and Avocado

Colorful, tasty and healthy. Because this salad with shrimp and avocado is rich in protein, vitamins and minerals. It works well as a lunch or light dish. And it's ready in a heartbeat. You just have to cut the veggies and avocado and bake the shrimp. Mix everything together, serve on a plate and enjoy!

Did you know that…

Shrimp are rich in vitamins such as vitamin B12 and minerals such as iodine and phosphate? They are also full of protein and calcium. That's good for your muscles, bones and teeth. Having shrimp on the menu regularly is definitely a good idea!

What you need

2 servings

  • 8 large prawns
  • lamb's lettuce or mixed lettuce
  • ½ avocado
  • 1 cup cherry tomatoes cut in pieces
  • ½ red onion chopped*
  • coriander or parsley
  • olive oil, pepper, salt and lime juice

*After weight loss surgery, it may happen that your intestines do not tolerate onion well. If necessary, leave out the onion if this applies to you.

What else you need

  • cutting board
  • knife

How to make Salad with Shrimp and Avocado

  1. Spread lamb's lettuce or mixed lettuce over plates.
  2. Cut the tomatoes, avocado and red onion into small pieces and mix with some lime juice in a bowl.
  3. Bake the prawns with a little olive oil for about 3 to 4 minutes. Are you using shrimp or prawns out of the freezer? Defrost them in a bowl of lukewarm water before baking.
  4. Drizzle some olive oil over the lettuce. Divide the avocado, onion, tomato and shrimp.
  5. Season with salt and pepper and chopped parsley or coriander.

Tip from our dietician Solenne

Coriander, you either love it or it tastes like soap. Not a coriander fan? Choose parsley to finish your salad.