Shrimp and Avocado Salad

Ingredients

• 100 g green beans
• Salz
• 50 g frisée lettuce (0.25 frisée lettuce)
• 100 g young spinach
• 150 g cocktail tomatoes
• red bell pepper strips
• 4 Portobello mushroom caps
• 1 Avocado
• 2 EL lemon juice
• 5 g sugar (0.5 tsp)
• Pfeffer
• 5 g mustard (0.5 tsp)
• 1 Garlic clove
• 1 EL olive oil
• 250 g shrimp (pre-cooked)

Instructions

1. 1.

   Clean beans and boil in salted water for 10–12 minutes until al dente. Drain, rinse with cold water and let drain.

2. 2.

   Meanwhile wash and dry salad greens and spinach. Rinse tomatoes and let drain. Wash bell pepper quarters, remove seeds and slice flesh into very thin strips. Clean mushrooms and slice thinly.

3. 3.

   Cut beans into 4 cm pieces and gently mix with salad, spinach, tomatoes, pepper ribbons and mushrooms. Halve avocado, peel, remove pit, dice flesh into bite‑sized pieces and add to the salad mixture. Distribute mixture into 4 lunchboxes or onto plates.

4. 4.

   For the vinaigrette whisk lemon juice, ½ tsp salt, sugar, pepper and mustard together.

5. 5.

   Peel garlic and finely mince. Heat olive oil in a pan. Sauté garlic over medium heat until translucent. Add shrimp and cook for 1–2 minutes.

6. 6.

   Transfer shrimp to a small bowl, mix with the vinaigrette and marinate for 5–10 minutes. Spoon shrimp and vinaigrette over the salad in lunchboxes or plates.