Ingredients:

• 2 Avocado
• 1 tablespoon fresh coriander
• 2 cups Lettuce
• 1/4 of red onion
• 3 tablespoons lime juice, freshly squeezed
• 1/4 teaspoon Pepper, freshly cracked
• Salt and pepper, to taste
• 1/4 teaspoon sea salt
• 1 tablespoon of olive oil
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon Cumin, ground
• 1 lb shrimp, thawed (drained and patted dry)

Instructions:

1. Preparation of ingredients:

• Cut the avocados into cubes and finely chop the fresh coriander.
• Wash and dry the lettuce thoroughly, then cut it into smaller pieces.
• Thinly slice the red onion.

2. Preparation of the prawns:

• Make sure the prawns are defrosted, then drain them and dry them carefully using absorbent paper.
• In a pan, heat a tablespoon of olive oil. Add the prawns and cook for about 3-4 minutes per side or until cooked through and opaque. Season with salt, pepper and cumin.

3. Preparation of the vinaigrette:

• In a small bowl, mix the freshly squeezed lime juice, freshly cracked pepper, sea salt and extra virgin olive oil.

4.Assembling the salad:

• In a large salad bowl, combine the lettuce, avocados, cooked shrimp and sliced ​​red onion.
• Pour the prepared vinaigrette over the salad and mix gently to ensure even distribution of flavors.

5. Serve:

• Garnish the salad with chopped fresh cilantro.
• Serve immediately to fully enjoy the freshness and vibrant flavors of this summer salad.

This Avocado Shrimp Salad is a versatile option that can be served as a starter, side or light main course. Whether you’re planning a summer picnic or want a light, nutritious dinner, this recipe will surprise you with its balance of fresh, delicious flavors. Enjoy your meal!