A hint of citrus, shrimp and a spicy avocado: the perfect energizing trio!
 |
| Photo From skinnyms.com |
INGREDIENTS
- 2 pink grapefruits
- 3 lawyers
- 150 g (250 ml) of northern shrimp
- 125 ml (1/2 cup) pomegranate seeds
- 1/2 Boston lettuce
- For the sauce:
- 1/2 cup (125 mL) plain Greek yogurt 0%
- 30 ml (2 tablespoons) chopped chives
- 15 ml (1 tablespoon) honey
- 15 mL (1 tablespoon) chopped dill
- 15 ml (1 tablespoon) old-fashioned mustard
- 10 mL (2 teaspoons) chopped ginger
- 5 ml (1 teaspoon) sriracha sauce
- salt to taste
Preparation
Take away the supreme grapefruit by cutting the bark brute first, and then cut the membranes on each side. Cut off the highest dice.
Squeeze the membranes of the grapefruit across a bowl for the juice.
Serve 5 ml(1 teaspoon) of dill and 5 ml (1 teaspoon) (1) of chives with the sauce ingredients in a bowl. Blend.
Halve the avocados and take the stones away. Take a delicate little flesh in the center of the four half-avocados who serve as cups. Cut the flesh and the third lawyer off the pulp.
Add the grapefruit and avocado in the bowl with the shrimp, grenadier seeds and dice. Move smoothly.
Add the shrimp and grapefruit mixture to the four Avocado cups.
On a bed of Boston lettuce leaves a place the garnished avocados. Decorate with herbs that have been reserved.
Share with your friends and family
