Salad with shrimp and avocado, dressed with spicy dressing. The salad can be eaten during lent, when fish is permitted. This is 2 of the holiday-the Annunciation and palm Sunday.
|Cooking time 30 minutes||Number of servings 2|
Boil shrimp. In boiling fish broth put carrots, onions, coarsely chopped. Cook for 15 minutes, put the dill sprigs, shrimp and lemon. Add salt to taste. Cook shrimp 3 minutes and remove from heat. Allow to cool shrimp in the pan. I do it in advance.
Make a salad dressing. In a bowl mix with a fork the olive oil, soy sauce, honey, salt to taste and mustard.
Mix with fork, a little podziba. I made this dressing.
Avocado peel. Pepper cut finely. Garlic and ginger finely chop.
Avocado cut into cubes, poured the lime juice and stir to avocado not darkened. Put the pepper, ginger and garlic.
Finely chop the greens and also in a salad bowl. Stir.
Take 2 beautiful glass. I took the wine glasses. Put the bowl of vegetables and pour half of filling. On top lay peeled shrimp and also the remaining dressing. Sprinkle with sesame seeds. I have black sesame.