Shrimp Salad with Avocado and Almonds

 Shrimp Salad with Avocado and Almonds

INGREDIENTS

300 g of large shrimp or prawn meat

2 cloves of garlic

1 teaspoon of salt

to taste

Olive oil

2 avocados

1 lemon from Programa Origens (juice)

150 g of mixed lettuce

1 chopped shallot

1 orange, thinly sliced

to taste

Red wine vinegar

50 g of sliced ​​almonds

PREPARATION

Heat a dash of olive oil in a frying pan and sauté the garlic cloves for 1 minute.

Add the shrimp and sauté for 3 minutes.

Season with salt and pepper to taste. Stir as needed. Let cool.

Meanwhile, cut the avocados into half-moons and sprinkle with lemon juice. Set aside.

Place the lettuce mixture in a salad bowl, add the shrimp, avocado, shallot, orange and season to taste with olive oil and vinegar.

Finish with the sliced ​​almonds and serve immediately.