Shrimp and Avocado Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 200 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 460 g
3. 3 Arugulapack 100 g ≈ $2.80 50 g
4. 4 Avocadopack 1 pcs ≈ $1.20 1 pcs
5. 5 Sesame seeds 10 g
6. 6 Soy sauce 7 ml
7. 7 Lemon≈ $4.65 per kg 30 g
8. 8 Ground black pepper 1 g
9. 9 Olive oil 10 ml
10. 10 Sunflower oil 10 ml
11. 11 Tomatoes≈ $4.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the shrimp and peel¹ them

2. Arrange the arugula³ at the bottom of the salad bowls, reserving some for garnish

3. Spread the shrimp evenly over the arugula³ in each bowl

4. Peel¹ the avocado⁴, remove the pit, and dice or slice into half-moons

5. Divide the avocado⁴ among the salad portions

6. Wash and pat dry the cherry² tomatoes¹¹, then halve them

7. Mix olive oil, black pepper, soy sauce, and lemon⁷ juice (from half a lemon) in a separate bowl to make a smooth dressing, then toss with the shrimp and avocado⁴ salad. Season with sesame seeds and garnish with arugula³.