Trigger
Olympic Dairy

Preparation : 15 minutes |
Cooking : None |
Serve(s) : 4

SHRIMP SALAD WITH AVOCADO AND YOGURT Appetizer

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.



Preparation : 15 minutes
Cooking : None
Serve(s) : 4

PRODUCT(S) USED :

Organic Coconut 2.8% M.F

INGREDIENTS

  • 13 1/2 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
  • 1/2 cup (122 g)Olympic Organic coconut yogurt
  • ½ bunch of coriander, minced
  • Salt and pepper, to taste

Preparation

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.

Check the seasoning.

Serve immediately.



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