Stuffed Tomatoes with Avocado and Shrimp

Ingredients

• 4 meat tomatoes
• 250 g cooked, peeled large shrimp
• 150 g mixed salad (iceberg, frisée…)
• 1 ripe Avocado
• 2 tbsp lemon juice
• 2 tbsp yogurt
• Salt
• Pepper (freshly ground)
• Tabasco
• 80 g heavy cream
• dill sprigs (for garnish)

Instructions

1. 1.

   Cut a lid off the tomatoes and hollow them out; lightly salt and pepper the insides.

2. 2.

   Rinse the shrimp cold and drain. Wash, trim, and dry the salad leaves thoroughly.

3. 3.

   Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Cut into pieces and immediately drizzle with 1 tbsp lemon juice. Mix yogurt with heavy cream, seasoning with salt, pepper, and Tabasco.

4. 4.

   Combine the salad, shrimp, avocado pieces, and dressing; arrange in the tomatoes. Serve garnished with dill sprigs.