Summer Salad with Avocado and Shrimp

For the summer salad with avocado and shrimp, defrost the shrimp, clean, peel, pat dry and remove the intestines.

Peel the avocado, remove the pit and cut into larger pieces. Using a peeler, peel the cucumber into long, thin strips, discarding the seeds.

Mix the salad dressing with honey, freshly squeezed lime juice, orange juice and olive oil. Season the dressing with salt and pepper to taste.

Next, sauté the shrimp together with an unpeeled clove of garlic in hot olive oil. After a minute, turn the shrimp and let them sizzle for another minute. Then marinate with half a chopped chili pepper, lime juice, salt and pepper.

Wash the various lettuces, shake them well dry, cut them into strips and mix them with all the other ingredients in a large bowl together with the salad dressing. If necessary, season again with salt and pepper.

Trap the shrimp on the summer salad and sprinkle the chopped macadamia nuts and raspberries on top.

Instead of macadamia nuts, you can also use chopped pistachios for the summer salad with avocado and shrimp.

Preparation Tip:

The beer sommelier recommends: An India Pale Ale.

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