Delicious, light and at the same time satisfying summer salad. The dressing is the simplest, but it becomes more interesting when the yolk spreads. The poached egg was prepared using the 100% method, so it always turns out to be a smooth and neat ball.
Defrost the shrimp, clean if necessary, wash and dry with a paper towel. Heat 2 tablespoons of olive oil in a frying pan and fry the prawns for 2-3 minutes. Season with salt and pepper at the end of cooking. Dice the avocado and cut the cherry tomatoes into quarters. Wash and dry the salad mix.
Put food wrap in a Cup, grease with vegetable oil and break an egg into it. Lift the edges and tie them. Try to keep less air in the film.
To bind to the chop-a-stick or a long spoon. I use household rope, you can just take a thread. Drop into a pan of boiling (but not very bubbling) water so that the egg does not touch the bottom. Cook for 3 -4 minutes. Carefully remove the finished egg from the film.
Mix all the ingredients for the salad, salt and pepper, pour lemon juice and olive oil. Put the poached egg on top, lightly salt it, and garnish with shnit-onion and lemon slices.