In the mixed salad department, avocado-shrimp is one of the classics. It must be said that the avocado, despite its somewhat problematic carbon footprint, has many health benefits. Its unsaturated fatty acids are good for the cardiovascular system, its phytosterols lower bad cholesterol, increasing the good, and it is packed with vitamins C, E and K (against anemia)… Who could say better? In this recipe, it goes well with oranges and pomelos, also packed with vitamin C, for a succulent and seasonal result.

Difficulty : easy

Time : 30 mins

Cost / pers. : 5 euros

The ingredients for 4 people

• 2 avocados

• 12 raw shrimps

• 2 pink pomelos

• 2 blood oranges

• 2 carrots

• 1 bowl of lamb’s lettuce

• 1 handful of nuts

• 1 okra lemon

• 1 clove of garlic

• 2 tsp. to s. olive oil

For the sauce

• 1 egg

• 1 C. to c. strong mustard

• Colza oil

• Salt and pepper

The steps of the recipe

1. The beginning

Shell the shrimp, peel and grate the garlic. Heat a pan with the olive oil then sauté the shrimp with the garlic for a few minutes only. As soon as they turn pink, it’s good. Salt and pepper and let cool.

2. The continuation

Wash and wring out the lamb’s lettuce, peel the oranges and pomelos raw. Peel and cut the carrots into thin strips, crush and roast the nuts, finely grate a little skin of the okra lemon, peel and slice the avocados.

3. The sauce

Assemble a mayonnaise with the egg yolk, mustard and rapeseed oil. Snow the egg white then mix it with the mayo, salt and pepper.

4. The end

Assemble all the ingredients for this beautiful salad and serve with the mousseline sauce.