Ingredients
For the salad
- 300 g head lettuce or Romaine lettuce
- 220 g ready-to-cook shrimp
- 1 tsp olive oil for frying
- 1 tsp Italian herbs
- ½ tsp paprika powder
- a pinch of salt and pepper
- 15 g Parmesan, freshly grated
- 2–3 tbsp JOY keimkraft seed mix of your choice
For the creamy avocado dressing
- 1 ripe avocado, approx. 120 g of flesh
- 2 hard-boiled eggs
- 1 tbsp olive oil
- juice of 1 lime
- 1 tsp mustard
- 1 tsp maple syrup
- 2–4 tbsp water
- 1 pinch of salt
- optional: a pinch of curry powder
Preparation
Pat the shrimp dry and season with Italian herbs, paprika powder, salt and pepper. Heat the olive oil in a pan and sear the shrimp vigorously on both sides for a short time until nicely browned.
For the avocado dressing, finely blend the avocado, hard-boiled eggs, lime juice, olive oil, mustard, maple syrup and salt. Gradually add a little water until a thick, wonderfully creamy dressing consistency is achieved. Season with a small pinch of curry if desired.
Wash the lettuce, spin it dry and tear it into bite-sized pieces. Divide between two bowls, add the warm shrimp and drizzle generously with the avocado dressing.
Finally, sprinkle with freshly grated Parmesan and 2–3 tbsp keimkraft seed mix. This gives the creamy salad a really nice crunch.
JOY tip: Our spicier keimkraft varieties like CHILI-KICK or a green/mild seed mix are particularly suitable here for a more balanced version.
