Summary

Ingredients

• 5 tomato (s)
• 1 bunch chives
• 2 avocado (s)
• 4 tablespoon lemon juice
• 4 tablespoon rapeseed oil
• salt and pepper
• 0.5 teaspoon ½ paprika, hot pink
• 250 g shrimp (s), raw, without shell

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Instructions

1. Wash and dice the tomatoes. Peel the avocado, cut the pulp into small cubes, place in a bowl and drizzle with two tablespoons of lemon juice. Wash the chives and cut into rolls. Add tomatoes and chives to the avocado pieces.
2. Fry the prawns quickly in a little oil. Mix the remaining lemon juice, rapeseed oil, salt, pepper and paprika powder together, pour over the tomato and avocado mixture and mix everything carefully.
3. Arrange the prawns on the salad.
4. It goes well with baguette or toast.