Shrimp and Avocado Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 150 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 120 g
3. 3 Arugulapack 100 g ≈ $2.80 50 g
4. 4 Avocadopack 1 pcs ≈ $1.20 1 pcs
5. 5 Sesame seeds 5 g
6. 6 Soy sauce 7 ml
7. 7 Lemon≈ $4.70 per kg 30 g
8. 8 Ground black pepper 1 g
9. 9 Olive oil 10 ml

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

Method

1. Poach shrimp in boiling water for 3–4 minutes until pink, then drain and pat dry.

2. Wash and dry the arugula³, then arrange most of it in the bottom of serving bowls, reserving some for garnish.

3. Cut the avocado⁴ in half, remove the pit, peel¹, and dice into cubes.

4. Wash, dry, and halve the cherry² tomatoes.

5. Layer the shrimp, avocado⁴, and cherry² tomatoes over the arugula³.

6. Whisk together olive oil, soy sauce, lemon⁷ juice, and black pepper to make the dressing.

7. Drizzle the salad with the dressing, sprinkle with sesame seeds, garnish with the reserved arugula³, and serve immediately.