The Food and Booze Logs

A zesty and tasty salad with shrimp and avocado. It works both as an entrée or as a light dinner.

For two as a light dinner you’ll need 200 g peeled shrimp, 2 ripe avocados, 1 chili fruit, 1 shallot, 1 dl chopped cilantro, 1 dl olive oil, 1/2 dl lime juice, 1/4 teaspoon cumin, 2 cloves of garlic, flake salt and black pepper.

Chop the shallot, chili and cilantro.

In a bowl, combine the diced avocado and chopped shallot.

In a small bowl, whisk together the olive oil, lime juice, chopped cilantro, cumin, minced garlic and black pepper to taste.

Heat a frying pan on high. Add some olive oil and quickly fry the shrimp and the chopped chili while stirring. A minute should be enough.

Remove the shrimp from the pan and leave any liquid behind.

Add the shrimp-chili mix to the salad and toss lightly to combine. Add the dressing and toss again until everything is covered.

Divide the salad onto plates, adding generous amounts (to taste) of flake salt.

Serve as is or on toasted bread if serving as a light lunch or dinner.

List of ingredients

• Avocado
• Shrimp
• Lime
• Cilantro
• Chili fruit
• Ground cumin
• Shallot
• Garlic
• Olive oil
• Flake salt
• Black pepper

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