A little recipe bursting with freshness, to savour in a salad or a sandwich on toasted brown bread. A version with grilled shrimp is also very tasty — it all depends on how much time you have to prepare your little feast.
13½ oz (400 g) nordic shrimp
1 tbsp (15 ml) red wine vinegar
A few drops of Tabasco
Juice of 1 lime
3 ripe avocados, sliced
½ red onion, thinly sliced
½ cup (122 g) Olympic Organic coconut yogurt
½ bunch of coriander, minced
Salt and pepper, to taste
In a bowl, season the shrimp and combine them with the wine vinegar, Tabasco, lime juice, and salt and pepper.
Add the avocado slices, onion, yogurt and coriander.