Preparation

Today we propose a simple and innovative recipe with avocado as the main protagonist. Do you fancy a salad of avocado and prawns? The salad is a very characteristic tapa (2) of Spain, but we have thought about changing some of its typical ingredients for others more current, fresh and nutritious.

Lettuce and pineapple have a high content of water and different vitamins, minerals and antioxidants; avocado, a fruit rich in unsaturated fat, that is, "good" fat, as in olive oil and also provides a good amount of vitamin E and antioxidant substance. Shrimps have a high nutritional value, since they provide a considerable amount of quality proteins and their fat content is low, although cholesterol and purines are relatively high. Therefore, those who have hyperuricemia or gout or stones or kidney stones from uric acid salts should moderate their consumption.

Elaboration:

We start preparing the mayonnaise. In a tall glass we put the egg and Betis oil, a little salt and a few drops of lemon juice. We introduce the blender in the glass and keep it fixed on the floor of the glass. Little by little, the oil will be emulsified with the egg. When we have the mayonnaise list add a small teaspoon of dijon mustard, mix everything beating and ready.

If we buy the cooked prawns, we peel them and cut them, reserving a few to decorate.

We cut the avocados in half and remove the meat with the help of a spoon and chop into cubes and place them in a bowl. We reserve some sheets to decorate.

We wash the lettuce and chop it very fine with the knife and add it to the bowl.

Cut the pineapple into pieces of the same size as the avocado and add them to the bowl.

Mix all the ingredients with chopped lettuce, avocado dice, pineapple and prawns with mustard mayonnaise.

To present the salad we can use avocado peels and place the salad inside with the help of a spoon. We can decorate them with a shrimp and a piece of avocado.

Note: the amounts indicated are for 4 people, preparation 15 min.

 (1) Dijon mustard is a French mustard. It is named after having arrived historically at the city of Dijon.

It is a mustard of strong flavor of which there are many varieties. It is made of black mustard (brassica nigra), vinegar, salt and citric acid, as well as water.

(2) A tapa in Spain is essentially an appetizer that is served in most bars or restaurants accompanying the drink (alcoholic or not).