Torres de ensalada de aguacate, tomate y gambas

Ingredientes

• 500 g cooked prawns (1 lb. or 7-8 shrimp per person)
• 1/2 teaspoon ground red peppercorns (or black peppercorns, chilli is also great)
• 2 tablespoons chopped parsley
• 1 teaspoon chopped fresh rosemary (or dried rosemary)
• Generous pinch of sea salt
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 4 large tomatoes (quartered, seeds removed and diced into small cubes)
• 1/2 teaspoon sea salt
• Juice of 1/2 lemon
• Juice of 1/2 small orange
• Juice of 1/2 lime
• 3 tablespoons olive oil
• 1 clove of garlic (grated or finely diced)
• 1/2 teaspoon sea salt
• 3 ripe (but over-ripe avocados, diced into cubes (about 1/2 avocado per person))
• 2 tablespoons sweet balsamic vinegar (aged (omit for Whole30))
• A few peppercorns or chill flakes (you can also add some fresh pomegranate seeds)
• Chopped chives or scallions

Preparación

1. 1

   First, we’re going to marinate the shrimp, which can be done the day before or a few hours ahead of serving. Combine cooked prawn meat with the rest of the ingredients and use your hands to toss everything together until well combined and coated. Leave to infuse for 2-3 hours or overnight.

2. 2

   Dice tomatoes (seeds removed) and season with sea salt. Combine and set aside.

3. 3

   Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk together. Add the diced avocado and combine gently as to not mash or break the avocado too much.

4. 4

   To assemble, divide the avocado between 6 small or serving glasses, or as one large layer on a bigger platter. Then pour over the remaining dressing over the top evenly.

5. 5

   Scoop the diced tomato over each serving and then top with equal amount of marinated shrimp. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chilli flakes.