Shrimp and avo salad

Shrimp and avo salad

Try this low fat dinner recipe that the whole family will enjoy. If you prefer, you can substitute the shrimp with prawns.


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INGRÉDIENTS (pour 6 gourmands)

  1. Dressings
    60 ml (¼ cup) mayonnaise
    60 ml (2 tbsp) plain yoghurt
    45 ml (3 tbsp) tomato sauce
  2. Salad
    30 ml (2 tbsp) oil
    2 cloves garlic, crushed
    200 g canned or frozen shrimp
    Juice of 1 lemon
    1 packet (400 g) lettuce leaves
    1 cucumber, quartered and sliced
    2 avocados, peeled and diced
  3. Serve with
    Toasted garlic bread

PRÉPARATION

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1. Dressing: Mix the ingredients together. Chill in fridge until needed.

2. Salad: Heat the oil and fry the garlic for 1 minute. Drain the shrimp (if using canned) and add to the garlic, frying for no more than two minutes over high heat.

3. Remove from the heat, drizzle the lemon juice over and set side. Layer the lettuce, cucumber and avo in a large dish, and top with the shrimp. Serve with the dressing and garlic bread.


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