Shrimp and Avocado Salad

Ingredients

• 350 g cherry tomatoes
• 150 g Baby spinach
• 2 red onions
• 2 tsp Dijon mustard
• 2 tbsp sherry vinegar
• 1 pinch sugar
• 30 ml walnut oil
• 30 ml grape seed oil
• 3 Hass avocados
• 200 g cooked shrimp (headless and shell removed)
• Salt
• ground pepper

Instructions

1. 1.

   Wash the cherry tomatoes and halve them. Wash the spinach and spin dry. Peel, quarter, and slice the onions into strips.

2. 2.

   Whisk the mustard with vinegar and sugar; drizzle in both oils in a thin stream while whisking to form a vinaigrette. Season with salt and pepper.

3. 3.

   Just before serving cut the avocados in half, remove the pits, lift the flesh from the skin, and dice. Gently toss the shrimp, avocado cubes, tomatoes, spinach, and onions with the vinaigrette and serve immediately.